Springtime Tart

A gorgeous blend of passionfruit, cream, almonds and eggs is the simple filling for Ed Baines' decadent adults-only pudding
By Ed Baines
Springtime Tart
  • Rating:
  • Serves: 6-8
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 250 g sweet shortcrust pastry
  • 120 g melted butter
  • 4 tbsp double cream
  • 100 g ground almonds
  • 200 g white sugar
  • 5 whole eggs
  • 8 tbsp passion fruit liqueur
  • 4 tbsp grappa, or vodka
  • crème fraîche, to serve


1. Preheat the oven to 170C/gas 3. Roll out the pastry to a thin circle and use it to line a 20cm tart tin, trimming off the excess. Prick the base all over with a fork and bake for 10-15 minutes.

2. Remove the tart case from the oven and set aside to cool. Increase the oven temperature to 180C/gas 4.

3. Gently melt the butter in a small saucepan. In a large bowl, combine the passion fruit pulp and juice, cream, almonds, sugar, eggs and melted butter.

4. Using a hand blender, whiz the ingredients until they form a smooth paste. Stir in the alcohol.

5. Pour the filling into the cooled tart case and bake for 20 minutes, or until just set. Remove from the oven and allow to cool before serving with crème fraîche.

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