With the passion fruit vines laden with fruit all around the Brisbane suburbs and pineapples for sale everywhere at very reasonable prices, I thought I would try and make a tart using these two delicious fruits. I had never seen a pineapple and passion fruit tart but thought I might be able to put one together.

This kind of dessert would be excellent after an Asian meal.  It is often hard to think what to serve after Vietnamese or Thai.

Also did you see that I had an article in a new magazine in Brisbane called Gram? My moroccan meatball recipe is featured on page 29. If you see it please let Gram know if you enjoyed the recipe.

This is my first printed recipe.

Now back to the tart. I used the same pastry recipe I always use but will include again.


Pineapple and passion fruit tart

Pastry or Pate Sucrée


175 grams of room temperature unsalted butter

125 grams of icing sugar

60m grams of almond meal

2 large eggs

1 egg yolk

1 vanilla bean

1 pinch of salt

350 grams of plain flour


Scrape the seeds out of the vanilla bean.

Place the butter and icing sugar in a bowl and mix with your hands, until it has the texture of breadcrumbs.

Add eggs and vanilla and mix with your hands again. Sift flour and mix together until it forms a ball then place in baking paper and rest in the fridge for one and half hours.

Place in a 170 degree preheated oven for twenty minutes or until golden brown. Then rest until at room temperature then fill with filling.

Pineapple and passion fruit filling

1 whole pineapple cut into bite size pieces

The pulp from 2 or 3 passion fruit

1 cup of castor sugar

2 tablespoons of cornflour

1 cup of coconut

1/3 cup coconut milk


Place the pineapple, sugar and water in a saucepan and leave to simmer for 20 minutes or until pineapple is tender and soft.

Add the cornflour and stir until the mixture starts to thicken without lumps.

Add the passion fruit pulp, coconut and coconut milk and stir until combined well.

Place the filling inside the tart case and place in a moderate oven, 170 degrees for thirty minutes or until golden.

Allow to cool and serve with cream or ice cream.



Share on Facebook