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!
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.
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.
For the printable recipe with exact measurements, scroll down to the recipe card below.
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.
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.
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.
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!
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:
Happy baking,
Izabella
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.
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
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.
