Passion Fruit Curd Raspberry Tarts: A Fresh, Tangy, and Elegant Treat
Bring a touch of sunshine to your table with these gorgeous Passion Fruit Curd Raspberry Tarts. Featuring a buttery, crisp tart shell, a silky vanilla custard, a tangy layer of passion fruit curd, and vibrant raspberries, these tarts are a true celebration of flavours and textures. They’re perfect for a special gathering, afternoon tea, or any occasion that calls for a beautiful, impressive dessert. Scroll down or tap ‘Jump to Recipe’ to get all the details and start baking!
Simple Ingredients, Stunning Results
What makes these Passion Fruit Curd Raspberry Tarts truly shine is the balance of simple components coming together into something extraordinary. While the buttery tart shells and creamy vanilla custard are made from scratch, the passion fruit curd is a high-quality store-bought favourite, making this dessert even more approachable without sacrificing flavour.
- Butter and flour: The foundation of a tender, melt-in-your-mouth tart shell.
- Icing sugar: Used in the dough and optionally for dusting, adding a delicate sweetness.
- Egg yolks: Essential for a rich dough and a silky-smooth custard.
- Milk, sugar, and cornstarch: Form the luscious custard base that cradles the curd and berries.
- Passion fruit curd: For ultimate ease and unbeatable flavour, I love using Thursday Cottage Passion Fruit Curd. It’s incredibly vibrant, tangy, and smooth. Plus, you can enjoy 10% off all Thursday Cottage products with my code shico10!
- Fresh raspberries: Juicy, sweet, and slightly tart, they perfectly complement the passion fruit and custard.
- Vanilla and lime zest: Add bright, aromatic notes that elevate the custard to something truly special.
Each element plays its part, resulting in a dessert that’s light yet decadent, simple yet sophisticated — and with a little shortcut thanks to the curd, it’s even easier to create.
How to Make Passion Fruit Curd Raspberry Tarts
For the printable recipe with exact measurements, scroll down to the recipe card below.
Create the Tart Shells
Start by creaming the butter and icing sugar together until light and fluffy. Add the egg yolks, mix again, then fold in the flour and a pinch of salt. The dough should just come together — avoid overmixing. Flatten into a disc, wrap, and chill until firm.
Once chilled, divide the dough into six portions and press into tart tins, trimming off any excess neatly with a knife.
Prick the bases with a fork and freeze briefly. Blind bake the shells with baking beans, then remove the weights, brush with an egg wash, and finish baking until golden. Let the shells cool completely before filling.
Make the Vanilla Custard
In a bowl, whisk the egg yolks, sugar, cornstarch, vanilla, and lime zest until smooth. Gradually add a splash of milk to create a slurry.
Heat the remaining milk until hot, then slowly whisk in the egg mixture, stirring constantly. Cook over medium-low heat until the mixture thickens.
Finish with a knob of butter for extra silkiness. Cover the custard with cling film, pressing it directly onto the surface to prevent a skin from forming, and allow it to cool to room temperature.
Assemble the Tarts
Pipe a layer of vanilla custard into each tart shell. Add a generous swirl of passion fruit curd over the custard, then pipe more custard on top to cover.
Arrange the raspberries upside-down, gently pressing them into the custard. Fill the hollow centres of the raspberries with a touch more passion fruit curd for a delightful finish.
Chill the assembled tarts in the fridge for 2–4 hours to set beautifully. Just before serving, dust lightly with icing sugar if desired.
Why You’ll Love These Passion Fruit Curd Raspberry Tarts
- Fresh and vibrant: The tangy passion fruit curd brightens the creamy custard, while fresh raspberries bring a pop of juiciness.
- Make-ahead friendly: You can prepare the tart shells and custard in advance, making final assembly a breeze.
- Elegant presentation: These tarts look absolutely stunning with their golden shells, jewel-like raspberries, and optional dusting of icing sugar.
- Versatile: Swap raspberries for blueberries or strawberries if you prefer, or try lemon curd instead of passion fruit for a different twist.
Tips for Perfect Passion Fruit Curd Raspberry Tarts
- Chill your dough: Proper chilling keeps the tart shells from shrinking and ensures a tender crumb.
- Whisk constantly: When making custard, keep the mixture moving to avoid lumps and curdling.
- Don’t overfill: Keep the custard and curd neatly layered to avoid overflow.
- Use ripe raspberries: They should be plump and slightly soft for the best flavour and presentation.
Perfect for Any Occasion
These Passion Fruit Curd Raspberry Tarts are ideal for special celebrations like birthdays, showers, or afternoon teas. They offer a sophisticated touch without being overly heavy, making them perfect for spring and summer entertaining. Plus, they’re guaranteed to wow your guests with their striking good looks and irresistible flavour.
Serve them chilled, with a final flourish of icing sugar, and watch them disappear in no time!
Instagram Tutorial & More
Want to see exactly how to create these stunning tarts? Watch our step-by-step video tutorial on Instagram, where we guide you through each stage of the process.
Looking for more delicious dessert ideas? Be sure to try:
- Carrot Salted Caramel Cheesecake
- Berry Semolina Tart
- Filo Tubes
- Mini Pistachio Baklava Rolls
- Baked Nectarines with Honeyed Cottage Cheese & Almonds
- Dubai Chocolate on a Budget
- Frozen Strawberry Yogurt Gems
- Mandarin Panna Cotta
- Biscoff Chocolate Chip Cookies
- Filo Pistachio Buns
Happy baking,
Izabella
Description
Bright, fresh, and utterly irresistible, these Passion Fruit Curd Raspberry Tarts combine crisp, buttery pastry with layers of silky vanilla custard and tangy passion fruit curd. Finished with sweet, juicy raspberries and a touch of extra curd, they’re a vibrant dessert perfect for celebrations, afternoon tea, or simply treating yourself. Each tart is a beautiful balance of sweet and tart flavours with a melt-in-the-mouth texture that’s sure to impress.
Ingredients
For the tart shells:
For the egg wash:
For the custard filling:
To garnish:
Instructions
Make the tart shells:
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Begin by creaming the softened butter and icing sugar in a bowl using a hand mixer or a whisk until light and fluffy. Add the egg yolks and beat again until smooth. Stir in the salt and sifted flour, then mix with a spatula until the dough just comes together. If you prefer, you can use a stand mixer for this step. Flatten the dough into a disc, wrap it in cling film, and refrigerate for about 1 hour until firm.
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Lightly grease six 10cm (4-inch) tart tins with butter. Divide the chilled dough into six equal portions and press each one evenly into the prepared tins, trimming the edges neatly with a knife. Prick the bases with a fork and place the tart shells in the freezer for at least 15 minutes to firm up.
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Preheat the oven to 170°C (340°F). Line each tart shell with a piece of baking paper and fill with baking beans or uncooked rice. Bake for 25 minutes, until the edges start to turn golden. Remove the paper and beans, then brush the bases with a mixture of egg yolk and milk. Return the tarts to the oven and bake for a further 10 minutes until dry and lightly golden. Set aside to cool completely.
Prepare the custard:
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In a bowl, whisk together the egg yolks, sugar, cornstarch, vanilla, and lime zest until smooth. Gradually whisk in about 80ml (⅓ cup) of the milk to create a smooth mixture without any lumps. Heat the remaining milk in a saucepan until hot but not boiling. Slowly pour the egg mixture into the hot milk, whisking constantly to prevent curdling. Cook over medium-low heat, whisking continuously, until the custard thickens.
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Remove from the heat, add the butter, and stir until fully melted and incorporated. Cover the custard with cling film directly touching the surface to prevent a skin from forming, and allow it to cool to room temperature. Once cooled, transfer the custard to a piping bag. Spoon the passion fruit curd into another piping bag or keep it ready to use during assembly.
Assemble the tarts:
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Pipe a layer of custard into each cooled tart shell, smoothing it out with a spoon if needed. Add a swirl of passion fruit curd over the custard, then cover with another layer of custard to seal in the curd. Repeat the process with the remaining tart shells. Arrange the raspberries upside-down on top of each tart, tearing a few if needed to fit more snugly. Pipe or spoon a little extra passion fruit curd into the centre of each raspberry for a colourful, fruity finish.
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Chill the assembled tarts in the fridge for 2–4 hours to allow them to set beautifully before serving. Just before serving, you can optionally dust the tops with a light sprinkle of icing sugar for an elegant final touch.
Equipment
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Nutrition Facts
Servings: 6 ServingCalories:477.38kcalTotal Fat:22.9gSaturated Fat: 12.84gTrans Fat: 0gCholesterol:174.15mgSodium:92.77mgPotassium:251.98mgTotal Carbohydrate:58.96gDietary Fiber: 4.49gSugars: 24.78gProtein:10.17gVitamin A: 219.72IUVitamin C: 16.34mgCalcium: 135.11mgIron: 2.33mgVitamin D: 1.54IUVitamin E: 1.35IUVitamin K: 5.75mcgThiamin: 0.33mgRiboflavin: 0.4mgNiacin: 2.38mgVitamin B6: 0.12mgFolate: 43.6mcgVitamin B12: 0.64mcgPhosphorus: 187.97mgMagnesium: 28.58mgZinc: 1.06mg
Note
Butter: Ensure your butter is softened but not melted, as it will mix better with the icing sugar and create a light, tender dough.
Flour: For best results, use all-purpose flour. Sifting the flour helps avoid lumps in the dough.
Dough Handling: When mixing the dough, be careful not to overwork it. Once the dough starts to come together, stop mixing. Overworking the dough can result in tough tart shells.
Chilling the Dough: After forming the dough into a disc, make sure to chill it for at least an hour. This step helps to firm up the dough, making it easier to roll out and less likely to shrink during baking.
Freezing the Tart Shells: Freezing the tart shells for 15 minutes before baking helps maintain their shape during blind baking. This prevents the dough from puffing up too much or shrinking.
Baking Beans or Rice: Use uncooked rice or baking beans to weigh down the tart shells while blind baking. This ensures the bases don’t rise and remain crisp. Don’t forget to line the shells with baking paper to prevent direct contact between the beans and the dough.
Egg Wash: After the initial baking, the egg wash will help create a shiny, golden finish on the tart bases and seal them, preventing the custard from soaking into the pastry.
Mixing the Custard: When making the custard, make sure to whisk the egg yolks, sugar, cornstarch, and vanilla until fully smooth before adding the milk. Gradually adding the milk helps prevent lumps.
Cooking the Custard: Be sure to whisk constantly while heating the mixture to avoid curdling. The custard should thicken gradually over medium-low heat. If it starts to form lumps, remove from heat immediately and whisk vigorously.
Butter in Custard: Adding butter at the end will give the custard a smooth, velvety finish.
Layering: For the best visual effect and taste, pipe in the custard first, followed by the passion fruit curd. The curd’s tanginess adds a burst of tropical flavour that complements the custard beautifully.
Raspberries: Arrange the raspberries upside-down on top to ensure they stay securely in place. You can also tear some raspberries and arrange them to fill any gaps.
Extra Curd: Use a small spoon or piping bag to place a bit of extra passion fruit curd in the centre of each raspberry for an extra pop of flavour and colour.
Chilling: After assembling, chill the tarts for 2–4 hours to allow the filling to set properly. This also helps to marry the flavours together, making the tarts even more delicious.
Optional Icing Sugar: Dusting the tarts with icing sugar just before serving is optional but adds a lovely touch of elegance. Be sure to do this just before serving to prevent the sugar from dissolving.
Storage: These tarts are best enjoyed within 2-3 days. Keep them in an airtight container in the fridge. You can also prepare the tart shells and custard in advance, then assemble the tarts closer to serving.
If you don’t have a piping bag, you can always spoon the custard and passion fruit curd into the tart shells. It may take a bit longer to get the neat layers, but the taste will be just as amazing.
The custard can be made a day ahead and stored in the fridge, covered with cling film directly on the surface to prevent skin formation. This will save you time on the day of assembly.
