Okay, I love dessert, I love making it I, love eating it; I love dessert. Did I already say that? This dessert is one of my all time favorites, Passion Fruit Curd Tart with a pecan coconut crust. In any case, this desert is light sweet, puckery, and creamy. The passionfruit curd has a tartness kind of like a pineapple, but with a shade of tropical, that’s all its own. It’s so delicious.
Then there’s the crust, it is made with pecans, coconut, and graham crackers and of course, butter. I adapted this crust from an excellent recipe I found online by The Café Sucre Farine, who makes this crust with a lovely key lime filling (click here for their recipe) I tweaked the recipe a bit and added a fair amount of salt which contrast to the sweet and the sour. I think it brings just the right amount of balance that makes this dessert special and scrumptious. Also, I don’t overpack my crust, so it is a bit crumbly but I like it that way. If you like a firm crust, you can just pack it more firmly.
This Passion fruit tart is almost no bake dessert, (I mean, only 10 minutes in the oven) can we even call that bake time?? You can even freeze it for a make ahead sweet to wow your guests without the stress. It’s got the right flavor for summer, and all the sunshine tropical beach vibes you could want! It is like taking a sweet bite of summer.
Truly folks this one is one of my favorites. I hope you give it a try, takes about a half an hour, it freezes well if you want to make it ahead for company, or you can eat it right as soon as you’re done which may or may not be what I what do.??
Passion Fruit Tart with Pecan Coconut Crust
Ingredients
Equipment
Method
- Pre-heat oven to 350, and grease tart pan or line with parchment paper.
- Using the food processor, add the graham cracker crumbs, coconut, pecans, sugar, and salt.
- Process for 30 seconds to 1 min until all the ingredients are combined and similar to the texture of course sand.
- Add in the melted butter and process until the mixture resembles wet sand and is just combined.
- Using your tart pan, pour crust mixture in.
- Press crust mixture firmly into the tart pan.
- Bake the tart crust for 10-14 minutes, until light brown.
- Add passion fruit, and ¾ cup sugar to the blender.
- Blend until sugar has dissolved.
- Add egg yolk and lemon juice to the passion fruit mixture and blend until smooth.
- Using a small bowl or ramekin, bloom (or soften) gelatin by pouring the 1 tbsp. of unflavored gelatin into the ¼ c of water. Let sit for 3-5 minutes until softened. Note: do not pour it out in a lump(it will not soften), sprinkle it on top of the water and stir any lumps immediately until well combined.
- Transfer passion fruit mixture from the blender to a sauce pot.
- Heat on low until small bubbles start forming around the edge of the pot, while continuously stirring the mixture.
- Just before the mixture boils take the passion fruit mixture off the heat.
- Thoroughly rinse the blender and remove all the excess water on the bottom.
- Pour passion fruit mixture in to the clean blender.
- Add cold butter in tbs sized chunks, also add salt and the softened gelatin to the blender.
- Blend until smooth and glossy.
- Allow to cool for 30 min.
- Add the passion fruit curd to the prepared and cooled pecan tart crust.
- Cover and chill for 4 hours to overnight.
- Serve by itself or with fresh fruit or whipped cream.
- It freezes well if covered tightly with plastic wrap and ziplocked for up to 3 months. Allow to thaw for 3 hours in the refrigerator before serving after frozen.
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