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Passionfruit Coconut Tart – Lime Curd – Pecan Praline


Passionfruit Coconut Tart - Lime Curd - Pecan Praline
Passionfruit Coconut Tart - Lime Curd - Pecan Praline


For this recipe, I wanted to make something slightly different opposed to a classic French lemon tart. Instead of lemons, this tart is made up of passionfruit and coconut that’s cut by a fresh lime curd sauce. To add some texture and additional notes I also went with serving a pecan praline on the side. Overall this dish had a great balance and although slightly time-consuming, super simple and easy to get a lot of portions out of 1 cake. With all said let’s get straight to it!


Coconut Shortcrust:

1. Let’s begin by making up the short crust pastry, in a food processor start by adding 225g of plain flour and 150g of chilled unsalted butter cut into cubes. Pulse for 20-30 seconds until a crumble like consistency is formed then add 50g desiccated coconut, 75g icing sugar and 3g of salt and briefly pulse again to mix. When mixed, pour all of the mix onto a worktop.
2. Next make a well in the middle of the flour mix then add 1 whole egg and 1 egg yolk then begin to fold the egg into the flour. When more manageable start to knead and bring the dough together until a smooth cohesive ball of dough is formed (I find it easier to use a pastry scrapper for this as our hands are quite warm for the dough). When ready cover the dough with clingfilm and allow to rest in the refrigerator for 45 minutes.
3. After approximately 45 minutes of chilling the dough should be much firmer making it much easier to work with. Dust a worktop with flour then place the dough on top. Using a rolling pin begin to roll out the dough until the dough becomes approximately 1/2 cm in thickness and is large enough to cover the tartlet case. (The tartlet case I am using is 12 inches in diameter). When ready use the rolling pin to roll up the dough then carefully unravel the dough onto the tartlet case and allow the dough to sag down into the case.
4. Now that the tartlet case is lined, tear a small amount of pastry from the edge then dab in a touch of flour and lightly push the corners of the dough to fit tightly into the case. Next run a sharp knife around the rim of the tartlet case to remove off the excess dough. Finally use a fork to prick some air pockets around the base of the dough and our case is now ready to be blind baked.
5. To blind bake the tartlet place two sheets of clingfilm or baking parchment over the case then fill with either rice, baking beans or pulses then fold over the clingfilm to enclose. Place the case into a preheated oven set at 160°c and blind bake for 20 minutes. After 25 minutes remove the case from the oven and remove the baking beans. Brush the base of the tartlet case with egg yolk then place back into the oven for a further 5-7 minutes to add colour and to crisp up the base. When ready remove from the oven and allow the tart to cool in the mould and set to one side.

Passionfruit Coconut Filling:

6. Next onto the filling, as tartlet fillings go this one is super simple. In a food processor add 9 whole eggs, 350g of white sugar, 100ml coconut milk, 150ml double cream, 200ml of passionfruit juice and the zest of two limes. Pulse the mix until smooth then pass through a fine sieve into a jug. (You can add the lime zest back into the filling if you like)..

7. When the tartlet case has chilled add the filling into the case and fill just to the top. Carefully place the filled tart to a preheated oven set at 110°c and bake for 45 minutes. When the center of the filling is firm and cooked remove from the oven and allow to cool. Finally place into the refrigerator to chill then the tart is ready.

Lime Curd:

8. Moving onto the lime curd, like the passionfruit filling, super simple to make and super delicious. Start by adding 6 egg yolks and 100g of white sugar into a mixing bowl. Whisk well until the sugar dissolves then add the zest of 2 limes and the juice of 6 limes. Mix well then place the bowl on top of a saucepan 1/4 full of water acting as a ban marie. Place onto a medium heat and cook out the curd whilst frequently stirring. After 10-15 minutes the curd should have become slightly thicker and the best way of checking that it is ready is by dipping a spoon into the curd then run a finger down the middle and if the curd sticks we are good to go.

9. To finish the curd and to balance out the tartness add 100g of diced chilled butter and mix well until emulsified and smooth. Pass through a fine sieve into a fresh container then allow the curd to cool to room temperature. When cool tightly cover with clingfilm and store in the refrigerator to chill and thicken the curd.

Pecan Praline:

10. All that’s left to do for this desert is to make up the praline and some optional candied hazelnuts. This can be done the night before or during the time the tart is baking to make things smoother. To make the pecan praline start by toasting 75g of pecans in a dry pan until nice and toasted. Set to one side then again in a dry pan add 75g of white sugar and place onto a medium to high heat. Allow the sugar to evenly coat the pan and cook until a golden caramel is formed. To know how far to take the caramel we are looking for a temperature between 160°c – 182°c.

11. Now to the caramel now add all of the toasted pecans and mix well to evenly coat. When ready pour out the caramelised pecans onto a silicone mat or baking paper and evenly spread out the pecans. Allow to solidify and cool then when ready add to a food processor and briefly pulse until a crumble texture is made and we now have our pecan praline. You can keep the pecans as chunky as you prefer or just bash them with a mortar and pestle if you like, either way they will work just fine.

12. To make the candied hazelnut toast a handful of hazelnuts in a dry pan. Make up another dry caramel with approximately 100g of white sugar then when the caramel forms, turn the heat down to low to keep warm. Place one of the toasted hazelnuts onto a bamboo skewer then dip the hazelnut into the Caramel. When coated hang the skewer onto a high surface then allow the caramel to drip and then harden. Cut the caramel to whatever length you prefer then they are ready. When making these the temperature of the caramel is important as if too hot or too cold the caramel will not be able to drip solid.

13. Finally all that’s left is to portion and glaze the tart and we are ready to serve. Cut the tart into however many portions you prefer then place onto a heatproof tray. Dust the tarts with icing sugar then use a blow torch to glaze the top of each tart. Take care when glazing as the icing sugar can burn pretty quickly and if you do not have a blowtorch then briefly under a grill will also work.

14. Now to serve, place the glazed tart slice onto a serving plate then add a generous spoon of the lime curd on the side. Finish with a spoonful of the pecan praline over the curd and lay a hazelnut shard on the side and nourish! I always find with a desert like this a pot of strong black tea on the side goes perfectly. Hope you like this simple and tasty desert recipe

Additional notes

As for what other fillings you can use instead of passionfruit then lemon, lime, mango, pineapple, berries would also work. I personally prefer sour over sweet, however, to make this desert sweeter simply add an additional 25g of white sugar to the filling and additional white sugar to the curd to help balance out the sourness. I hope you like this recipe and as always peace!


Total Cook Time: 2 hrs / Total Prep Time: 3 hrs
To make 8-12 portions
Coconut Sweet Short Crust:
225g plain flour
50g desiccated Coconut
150g Chilled Butter
75g icing sugar
3g salt
1 whole egg
1 egg yolk
Passionfruit Coconut Filling:
200ml passionfruit juice
150ml double cream
100ml coconut milk
2 limes (zest)
9 whole eggs
350g white sugar
Lime Curd:
6 limes (juice)
2 limes (zest)
100g white sugar
6 egg yolks
100g chilled butter
Pecan Praline:
75g pecans
75g white sugar
Hazelnut Garnish (optional)
8-12 hazelnuts
50g white sugar