Fun fact: Did you know that San Diego has the perfect climate for growing passionfruit? I had no idea, but my mom, the gardening expert, insists that this is true. I believe her, with how productive our backyard passionfruit plants have been recently. This recipe came into existence one fine summer day, when a heap of passionfruit were sitting on the kitchen counter, begging to be used up. A passionfruit tart sounded delicious, but the stifling heat outside called for a lighter dessert. So, instead of blending butter into the passionfruit custard filling, I used whole milk greek yogurt instead, which adds creaminess but doesn’t feel like a rock in your stomach. The greek yogurt also has the benefit of adding the tangy, sour flavor that was cooked out of the passionfruit while making the custard.
Also, THIS crust. It might be the easiest and least fussy tart crust I’ve ever made, courtesy of David Lebowitz. It’s honestly genius: Instead of bothering with the many parts of a food processor of stand mixer, only one bowl is needed, and less than 5 minutes of hands on time. Of course, it tastes pretty good too!
Oh, and one last suggestion- store this tart in the freezer. The filling is quite loose, so freezing the tart aids with cutting it less messily. But the real reason I suggest this is because the freezer turns the filling into a makeshift sort of passionfruit ice cream that’s crazy good. If you prefer your tart softer, let it thaw for 10 minutes before digging in.
passionfruit greek yogurt tart
crust recipe from david lebovitz, passionfruit custard adapted from Pierre Herme
- 3/4 stick (85 g) unsalted butter cut into pieces
- 1 tbsp olive oil
- 3 tbsp water
- 1 tbsp granulated sugar
- 1/8 tsp salt
- 1 rounded cup (160 g) whole wheat flour
- 1/2 cup white chocolate
passionfruit greek yogurt custard
- 4 (aprox. 200 g) eggs
- 3/4 cup (150 g) granulated sugar
- 150 g passionfruit pulp seeds removed
- 1/2 (15 g) lemon, juiced
- 1 cup (300 g) whole milk greek yogurt
- 1/4 tsp salt
for the tart crust
Preheat the oven to 410°F.
Mix the butter, sugar, salt, oil and water together in an oven-safe bowl. Place the bowl in the heated oven for 15 minutes, until the butter has started to brown along the edges.
Remove the bowl from the oven once done (be careful of splatter) and add the flour. Quickly stir the flour in until the mixture is combined and forms a ball.
Transfer the dough to a 9 in tart pan, and spread out with a rubber spatula. Once it has cooled a bit, use your fingers to pat the dough up the sides of the tart pan. Reserve a small chunk of dough to patch up any cracks that might appear in the oven.
Prick the dough all over with a fork about 10 times. Place the pan in the oven and bake for 15 minutes, until deeply browned.
Remove from oven and patch up any cracks if needed. Let the shell cool completely.
Once the crust is cool, melt the white chocolate, then brush it over the crust to form a thin moisture barrier that protects the crust from the wet filling. Let the white chocolate set before filling the shell.
to make the passionfruit greek yogurt custard
Whisk the eggs, passionfruit pulp, lemon juice, sugar, and salt together in a small saucepan.
Heat the mixture over low heat, stirring and scraping the bottom constantly until it has reached 185 °F and is thickened.
Add the mixture to a blender, along with the greek yogurt and blend until aerated and thoroughly combined. The color should be a pale yellow. Store the custard in the fridge until completely chilled.
Pour the chilled custard into the crust, and let set in the freezer for a few hours to harden.