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Mango Passionfruit Tart

A delightful tart featuring a creamy mango and passionfruit filling set in a buttery graham cracker crust, perfect for impressing guests or indulging yourself.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
For the Filling
  • 1 cup heavy cream Make sure it is cold for better whipping results.
  • 1 cup mango puree Can use fresh mango blended until smooth.
  • 0.5 cup passionfruit pulp Substitute with lime juice or orange zest if unavailable.
  • 0.75 cup sugar
  • 2 large eggs Can be substituted with flaxseed meal for a vegan version.
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom and up the sides of a tart pan.
  3. Bake for 10 minutes and let it cool.
Making the Filling
  1. In another bowl, whip the heavy cream until stiff peaks form.
  2. In a separate bowl, mix together the mango puree, passionfruit pulp, sugar, eggs, cornstarch, vanilla extract, and a pinch of salt.
  3. Gently fold the whipped cream into the mango-passionfruit mixture until well combined.
Baking
  1. Pour the filling into the cooled crust and smooth the top.
  2. Bake the tart for 25-30 minutes, or until set.
  3. Let it cool at room temperature and then chill in the refrigerator for at least 2 hours before serving.

Notes

For serving, drizzle with coconut cream or sprinkle with toasted coconut flakes. Pair with fresh fruits like mango slices or passionfruits. Store leftovers in the fridge for up to 3 days or freeze for up to a month. Bake and chill a day in advance for the best flavor and texture.