Coconut, lime and passion fruit tart

An extremely creamy tart with a taste of the exotic!

If anyone asked me what my favourite fruit tart was, my reply would probably be something along the lines of “anything with lemons and limes in it”! I actually really love citrus tarts and I find them so refreshing. For this tart, I wanted to use another favourite fruit of mine: passion fruit! I just love this fruit, not only is it tangy and sweet all at the same time, but I also find the pulp, with it’s large, black seeds so original and aesthetic on a dessert (I am definitely NOT in the camp of people that like to sieve out the seeds!!).

Passion fruit is so exotic, and I wanted the exoticness to be enhanced in this tart – cue the coconut cream. The combination of all of these flavours really is so refreshing and delicious!

Can you see that really creamy texture?! Topped with a little meringue, optional but advised!

I can’t stress enough just how CREAMY this tart is! The texture is actually a dream, especially on the crunchy sweet pastry crust – amazing. In the picture above you can see I added some fresh meringue to the finished tart – now this is completely optional, and I hadn’t planned to include it in the recipe, the idea came when I was about to throw away the egg whites and just couldn’t bring myself to do it! I do recommend adding it though as it does add that extra creamy yumminess to the tart and makes it look so pretty!

All in all, this is a straightforward and quick (excluding setting time!) tart to make. The pastry can totally be made and rolled out the night before, then baked in the morning to save time and the the filling prepared in the morning too. With resting time, your tart will be ready to eat by lunchtime!

RECIPE (6 servings):


Sweet pastry crust:
125g cold butter (diced in cubes)
100g icing sugar
50g almond meal
1g salt
250g flour
1 egg
Lime and coconut filling:
200ml coconut cream
200ml heavy whipping cream
3 egg yolks (save the whites if making meringue)
Zest and juice of 3 limes
3tbsp sugar
1tsp cornstarch
Passion fruit topping:
Pulp of 4 passion fruits
60ml + 2tsp water
1tsp cornstarch
1tbsp sugar
Meringue (optional):
2 egg whites
100g sugar


Mix the dry ingredients together then add the butter and mix until there are fine crumbs. Add the egg and mix until incorporated. Quickly mould mixture with your hands then film and leave in fridge for 1 hour.

Preheat oven to 175C.
Roll out the dough then fit it into a greased, 9 inch round tart pan. Chill until firm – 30 mins roughly. All leftover dough can be rolled back together, filmed and reserved in the fridge for up to 1 week to make another tart.
Once chilled, prick bottom of crust all over with a fork, then line with parchment and fill with pie weights. Bake until edge is pale golden and side is set, 20/25 minutes. Remove weights and parchment and bake crust until golden, 10 to 15 minutes more. Remove tart crust from oven and reduce temp to 160C.
Lime and coconut filling:
In the bowl of your electric mixer, whisk the egg yolks, sugar and cornstarch until well combined and fluffy. Pour in the coconut cream and the heavy whipping cream and whisk for a few minutes, and then add the lime juice and zest and whisk again for a few minutes until the mixture is fully combined.
Pour the filling into the cooled pastry crust and bake in the oven at 160C for around 20 minutes. The tart is done when it is set around the sides but still wet and wobbly in the centre (it will firm up as it cools). Allow the tart to cool to room temperature before placing it to cool and set in the fridge for at least 3 hours.
Passion fruit topping:
Slice open the passion fruits and pour the pulps into a small sauce pan then add 60ml water, the sugar and simmer on low heat for a few minutes. Dissolve the cornstarch in 2 tsp water then add to the mixture. Stir until the mixture starts to thicken a little then take of the heat. Pour the passion fruit topping over the cooled and set tart.
Meringue (optional):
In a bowl, whisk the egg whites to soft peaks, and slowly add in the sugar a spoonful at a time until the meringue is glossy. Pour the meringue into a piping bag fitted with a nozzle of your choice, and pipe decoratively on top of the tart.


Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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