Project Description

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Jason Roberts




Easy / Beginner



Devondale Dairy


25 mins

8-10 mins

35 mins

Full Recipe in Details

Passion fruit curd tart

  • Cuisine: Italian

  • Prep Time: 25 mins

  • Baking Time: 8-10 mins

  • Total Time: 35 mins

INGREDIENTS (Flaky Citrus Pastry)
  • 260g plain flour

  • 60g icing sugar

  • Pinch of salt

  • 1 orange, zested

  • 250g Devondale Unsalted Butter (cold)

  • 50mL of water

INGREDIENTS (Passionfruit Curd)
  • 9 egg yolks

  • 2 eggs

  • 3/4 cup of sugar

  • 1/2 teaspoon of vanilla extract

  • 2/3 cup passionfruit purée

  • 12 tablespoons unsalted, cut into 1-inch chunks

  • 2 cups of whipped Devondale Thickened Cream

GUIDE / INSTRUCTIONS (Flaky Citrus Pastry)
  • Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.

  • Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.

  • Make a well in the butter and flour mixture and pour in water.

  • Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.

  • Wrap the dough tightly and place into the refrigerator to rest for an hour before using.

  • Once rested, roll the pastry onto a flour surface to about 3mm in thickness.

  • Invert a 23cm tin tart over the pastry and cut around the edges, leaving an extra 2cm border.

  • Push the pastry into the tin making sure to get right into the edges.

  • Refrigerate for 10 minutes.

  • Refrigerate for at least 10 minutes.

  • Line a pastry case with baking paper and fill with baking weights. Bake for approximately 15-20 minutes at 170°C. Remove the weights and return to the oven, baking until golden.

GUIDE / INSTRUCTIONS (Passionfruit Curd)
  • While the pastry is baking, prepare the curd.

  • In a thick based saucepan, add egg yolks, two whole eggs, sugar, vanilla and passion fruit puree. Whisk together.

  • Over a medium-low heat, gently heat the mixture while whisking constantly until it has thickened. This should take approximately 8-10 minutes.

  • Pass through a fine mesh sieve and stir in the butter.

  • Place the prepared tart shell on a baking sheet and pour the passionfruit curd into it.

  • Bake the tart at 160°C for 10-15 minutes, until the curd has set.


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