Share this recipe

    Customer recipe
  • By mingee
  • View all recipes by mingee
  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Zesty Passion Fruit Curd Tart with vanilla cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    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

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars