7 December 2012

Lemon and Passionfruit Curd Tart

Photos by Me

This is a great recipe for pudding or tea time. 
It is simple and delicious. I like it with some cold cream. 

Lemon and Passionfruit Curd Tart
  • 5 Eggs
  • 150g Golden Caster Sugar
  • 150ml Double Cream
  • 2 Lemons - Juice and Zest
  • 2 Ripe Passionfruit
  • Icing Sugar to decorate
  • One Packet of Shortcrust Sweet Pastry ( or one portion see Julia Childs recipe or this one)
  1. Preheat oven to 200oC.
  2. Roll out your pastry nice and thin and fill the tart tin case with it. 
  3. Use the handle of a wooden spoon to push the pastry into the dents if you case has them.
  4. Then blind bake the pastry with baking paper inside and beans. This should take 15-20 mins or until the pastry is beginning to golden.
  5. While the pastry is baking use an electric whisk to mix together the eggs and sugar until they are pale and fluffy. 
  6. Stir in the cream, zest and juice. 
  7. Take a teaspoon and remove the passionfruit pulp, then sieve the pulp to remove the seeds (you can leave them in, I just don't like the texture, although it looks pretty) then add to the mix.  Pour into a jug.
  8. Turn the oven down to 150oC.
  9. Open the oven and pour the mix into the tart case (obviously you need to remove the baking beans and paper first).
  10. Bake the filled tart for a further 25-30 mins until the mixture is set but still has a wobble.
  11. Leave to cool in the tin.
  12. You can then brush the tart with warm apricot jam or icing sugar as I have above.


  1. Yum! I am loving all these recipes you are posting!


  2. Yumi ! wanna try it


  3. That's really looks yummi, I wuold like to try it at home Thanks so much.

  4. Looks so cute and sweet with the heart !!!

  5. cuuuute


  6. thanks for sharing.


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