Seriously Zesty Passion Fruit Curd Tart with vanilla cream

crisp, buttery, short, sweet pastry base filled with passion fruit curd accompanied by vanilla infused extra thick cream

What makes it the ultimate summer Seriously From Waitrose dessert?

wonderful twist on a classic dessert that has the comfort of home and the promise of exotic places


  • passionfruit curd: 4 passion fruit, 3 beaten eggs, 125g sugar, 125g butter, 1 tsp lemon juice
    pastry: 90g butter, 190g plain flour, 60g golden caster sugar, 1egg yolk, water, salt
    thick cream, sugar, vanilla pod


  1. sift flour and salt, rub in butter, stir in sugar. Mix egg and water, add to flour and mix until holds together. Wrap and chill for 30-60 mins. Roll out and line tart(lett) cases and bake blind 180'c 10 mins then unlined until crisp. Deseed vanilla pod and stir into cream with sugar. Scoop pulp out of passionfruit add sugar and butter, stir until dissolved. put bowl over saucepan hot water, add eggs and stir until thickened, sieve and add lemon juice to taste. Pour into pastry case(s) and serve
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