Passion fruit & Mango Tart

Passion fruit & mango tart is one of my all-time favorite desserts. It's like a lemon meringue but better. The tart crust has a lighter, airier texture than most because of the amount of butter that makes it more delicate and rustic than some might prefer, but I love it. Passion fruit is one of my favorite tropical fruit. But one of my favorite ways to enjoy this amazingly bright, crisp tropical flavor is in classic passion fruit and mango tart. If you're a fan of lemon desserts, you'll love this tart. I sometimes think people hear passion fruit and think it's some impossibly fancy, pastry-cheffy ingredient, but there's no reason to be intimidated. It's just a tropical fruit with a colored pulp. You can use fresh passion fruit if you come across the wrinkly purple fruit at your local grocery store. You can also find passion fruit pulp or puree preserve online. Choose the fruit that's heavy for its size and know that the wrinklier they are, the riper they are. Then slice them in half, scoop out the juicy pulp and strain out the seeds.
Servings: 12 yield(s)
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
    For Shortbread Crust
  • 1 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter (cut into cubes)
  • For Filling
  • 4 passion fruits
  • 1 ripe mango (pureed)
  • 1 cup heavy whipping cream
  • 1 cup sweetened condensed milk
  • 1/4 cup white sugar
  • 1/3 cup water
    To Bake Shortbread Crust
  1. Spray or butter a tart pan with a removable bottom and set aside. Preheat oven to 425 degrees F. and place rack in center of oven.
  2. In your food processor, place the flour, sugar, and salt, and process to combine. Add the cold butter and pulse until the pastry starts to come together and form clumps.
  3. Transfer the dough to the prepared pan and evenly press onto the pan's bottom and sides using your fingers. Gently pierce the bottom of the crust with the fork.
  4. Bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
  5. To Make Filling
  6. To create the passion fruit pulp, halve passion fruits and scrape all the pulp, seeds, and juice into a sieve over a bowl. Rub the pulp through the sieve, save half of the seeds for later.
  7. In a small bowl, mix unflavored gelatin and 2 tbsp water and let it sit for a couple of minutes, then microwave for 30 seconds.
  8. In a large bowl, whip the heavy cream until firm peak. Add half the passion fruit juice, dissolved gelatin mixture, and sweetened condensed milk. Whisk everything together for about 30 seconds.
  9. Pour the cream mixture into the tart shell and refrigerate for 2 hours.
  10. While your tart is chilling in the fridge, we'll make the top layer of tart.
  11. In a small pot, add your mango puree, sugar, water, and the remaining passion fruit juice and seeds. Heat it on medium heat and bring it to boil; let it simmer for a couple of minutes till sugar dissolve completely. Turn off the heat and set aside, and let the mixture cool down.
  12. After your tart is chilled and firmed, pour over the second layer, mango passionfruit mixture on top, and refrigerate it overnight or at least 4 hours before serving. Enjoy!