Skill level

Average: 2.8 (51 votes)


  • 2 eggs, plus 2 egg yolks
  • 250 ml (1 cup) passionfruit pulp (about 12), plus extra, to serve
  • 165 g (¾ cup) caster sugar
  • 2 tbsp lime juice 
  • 125 g unsalted butter, chopped
  • 2 tbsp cornflour
  • 60 ml (¼ cup) thickened cream


  • 200 g (1⅓ cups) plain flour, sifted
  • 55 g (⅓ cup) icing sugar, sifted
  • 125 g unsalted butter, chilled, chopped
  • 2 egg yolks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 40 minutes
Chilling time 3 hours 30 minutes
Drink match 2009 Château Doisy-Védrines Sauternes, Bordeaux, France (375 ml, $45)

To make pastry, place flour and icing sugar in a food processor with a pinch of salt and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Combine egg yolks with 2 tbsp iced water and stir into flour mixture until dough just comes together. Turn out onto a clean surface and bring together. Cover in plastic wrap and refrigerate for 1 hour.

Preheat oven to 180°C. Roll pastry out on a clean, lightly floured work surface to 3 mm-thick and use to line a 22 cm x 3 cm-deep fluted tart pan. Refrigerate for 30 minutes. Line pastry with baking paper and fill with beans or rice. Bake for 15 minutes, remove beans and paper. Remove pastry case from pan and bake for 10 minutes or until golden and just dry to touch. Reduce oven temperature to 160°C.

Meanwhile, whisk eggs, extra egg yolks, passionfruit, sugar and lime juice in a saucepan over medium–low heat. Stir in butter and cook, stirring, for 6 minutes. Remove ⅓ cup passionfruit mixture, add cornflour and stir to combine, then whisk back into pan. Whisk for 4 minutes or until mixture thickens, then whisk in cream. Transfer to a bowl, cover surface with plastic wrap and cool completely.

Pour mixture into pastry case, place on an oven tray and bake for 30 minutes or until cold. Cool to room temperature, then refrigerate for 2 hours or until cold. Top with extra passionfruit pulp and serve cut into slices.


Photography Sean Fennessy


As seen in Feast magazine, Dec/Jan 2013, Issue 27.