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Passionfruit and coconut tart

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Transport your tastebuds to a tropical paradise with this coconut and passionfruit tart. Made with homemade shortcrust pastry, this creamy tart recipe is one to impress.

  • Serves12
  • Cook time55 minutes
  • Prep time20 minutes, + 30 mins standing, 15 mins cooling & 3 hours chilling time
Passionfruit and coconut tart


  • 1/2 cup (125ml) passionfruit pulp
  • 2 tsp finely grated lime rind
  • 1/4 cup (60ml) lime juice
  • 3/4 cup (165g) caster sugar
  • 5 Coles Australian Free Range Eggs
  • 1 cup (250ml) pouring (pure) cream or thickened cream
  • 1/2 cup (125ml) coconut cream

Sweet shortcrust pastry

  • 1 1/2 cups (225g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 2 tsp iced water

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    To make the sweet shortcrust pastry, place the flour, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and pulse until the mixture just comes together.
  2. Step 2

    Turn dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover the dough with baking paper or plastic wrap. Place in the fridge for 30 mins to rest.
  3. Step 3

    Use a rolling pin to roll pastry out on a lightly floured surface to a 3mm-thick disc. Line a 23cm (base measurement) round fluted tart tin with removable base with pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 mins to rest.
  4. Step 4

    Preheat oven to 200°C. Place the tart on a baking tray. Line with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for a further 8-10 mins or until the pastry is light golden.
  5. Step 5

    Meanwhile, whisk the passionfruit pulp, lime rind, lime juice, sugar, eggs, cream and coconut cream in a bowl until well combined. Set aside for 30 mins to develop the flavours.
  6. Step 6

    Reduce oven to 150°C. Strain the passionfruit mixture through a fine sieve into a jug, reserving 1 tbs of the passionfruit seeds. Discard remaining solids. Stir reserved passionfruit seeds into the mixture. Pour into the tart case.
  7. Step 7

    Bake for 30-35 mins or until the filling is just set (the centre should wobble slightly). Set aside for 15 mins to cool before placing in the fridge for 2 hours to chill. Cut into wedges.

    Serve with whipped cream, passionfruit pulp and lime zest

    Tear-free tart: If the pastry rips when lining the tart tin, wet your finger or use a brush to moisten the edges of the tear, then gently push the edges back together to close and seal the gap.