Passion Fruit Tart with Coulis

Carol Maxwell makes a refreshing fruit tart which combines the tangy flavours of lemon and passion fruit with a crisp ginger crumb base
Passion Fruit Tart with Coulis
  • Rating:
  • Serves: 8
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus 2 hrs chilling
  • Effort: easy


For the tart

  • 1x135 g packet lemon jelly
  • 100 g butter
  • 250 g ginger biscuits, (or digestive biscuits), crushed
  • 500 ml sweetened evaporated milk, chilled
  • 125 g caster sugar
  • 125 ml strained passion fruit pulp, ((from about 5 passion fruit)

For the coulis

  • 6 passion fruit
  • 125 g caster sugar
  • 1/2 vanilla pod, split lengthwise


1. For the tart: make up the jelly according to instructions on the pack, but only use half the quantity of water. Set aside to cool.

2. Melt the butter in a saucepan and stir in the crushed biscuits. Tip the crumbs into a 20 x 30cm pie dish and press down to cover the base in an even layer. Chill the biscuit base while you make the filling.

3. Whisk the evaporated milk until frothy and gradually add the sugar, whisking as you go. Stir in the passion fruit pulp followed by the cooled jelly. Pour over the biscuit base and leave in the fridge to set for 1-2 hours. Make the coulis while it's setting.

4. For the coulis: scrape out the flesh from the passion fruit and make up to 200ml with cold water if needed. Transfer the pulp to a small saucepan and add the sugar. Scrape the seeds from the vanilla pod and add to the pan. Stir over a low heat until the sugar has dissolved, before increasing the heat slightly and cooking until the coulis has reduced by about half its volume - to 125ml. Pour into a small bowl, leave to cool, and then chill until ready to serve.

5. Serve the tart in slices with the coulis on the side.

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