Coconut and Passionfruit Tart

There’s nothing more enjoyable than digging into a creamy, custardy tart. The subtly delicious coconut melds beautifully with the refreshing zing of passionfruit for a treat that hits all the marks!


Serves 8

Preparation Time

Cook time

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For the pastry:

  • 240g cake flour
  • pinch of salt
  • 250g cold butter, cubed
  • 2 egg yolks + 2 tbsp ice water
  • 1 tbsp lemon juice

For the coconut filling:

  • 8 egg yolks
  • 200g sugar
  • 80g corn flour
  • 1l coconut milk
  • juice from 1 lime


  • 100 ml cream, whipped
  • pulp of 4 passion fruit


Preheat oven to 190°C.

To make the pastry, combine the flour, salt and butter in a food processor. Pulse a couple of times until the mixture resembles breadcrumbs. In a bowl, mix together the yolks, ice water and lemon juice. Gently pour the yolk mixture into the food processor while it is running, until the dough comes together. You may not need all of the liquid. Wrap the dough in cling wrap and place in the fridge for 15 minutes.

Roll the dough out on a lightly floured surface, and then place in a Le Creuset Fluted Flan Dish. Push the dough up the sides of the dish, into the creases, with your fingers, making sure that the dough is even throughout. Prick the bottom of the dough and place in the fridge for 5 minutes.

Place a layer of baking paper and blind baking beans on top (substitute with uncooked rice and dried beans if you don’t have any) and bake for 12 minutes. Remove the baking paper and bling baking beans and cook for another 3-5 minutes until the dough looks golden. Place on a cooling rack and cool completely before adding the filling.

To make the coconut custard, heat 900ml of the coconut milk and almost all the sugar in a saucepan until there are bubbles on the sides of the pot. Mix the yolks and leftover sugar in a bowl. In another bowl, combine 100ml of coconut milk with the corn flour and mix well. Combine the yolk mixture with the corn flour mixture, then slowly pour in the warm milk while stirring. Place the mixture back in the pot and return to heat. Stir continuously until the custard becomes thick.

Pour onto a flat dish and place a layer of cling wrap on top while it cools to prevent a skin. When the custard has cooled, stir with a whisk until it becomes smooth, then pour into the cooled tart case. Top with whipped cream and passion fruit pulp. Enjoy!

Recipe and image courtesy of Anett Velsberg