passover week 2023 - passionfruit tart with a coconut crust

The use of nuts and eggs are pretty much the hallmark of Passover
 baking. With nut allergies on my mind, I decided it was time to make a coconut crust. I've made a few coconut crusts in the past but they're not without their issues. Some crusts collapsed, others leaked and one memorable one refused to budge from the tart ring.

I found a Liz Prueitt coconut crust recipe on Instagram and decided to give it a try. The first one I made, I didn't use baking beans and the base puffed up alarmingly. The amount of crust was too great for the tin and I also had trouble unmoulding it when baked. I revised the recipe; learned from my mistakes and lined the tin with baking paper and weighed the crust down when baking. Second time round was a success but what kind of filling was I to make? When I saw some passionfruit in the shops I decided to make a tried and tested passionfruit filling.

Here's the recipe for you which makes a 4 cm deep 17cm tart. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20°C.

Passover passionfruit tart with a coconut crust
Crust – adapted from
a Liz Prueitt recipe
110g (1¼ cups) desiccated coconut
55g (¼) cup caster sugar
20g (30 mls) potato starch 
pinch salt
40g (approximately 1½) egg whites
½ tsp vanilla
10 mls water
3 large passionfruit
20mls lemon juice 
4 eggs
120g caster sugar
3 tsp lemon rind
125 mls double cream

⅔ cup 
cream, softly whipped 
The pulp ½ passionfruit
1-2 tbs toasted coconut flakes

Preheat the oven to 180°C, conventional. Grease and line the base and sides of a 4cm deep 
17cm tart pan with baking paper. Mix all the crust ingredients together in a medium sized bowl then press into the prepared tin. Cover the base with baking paper then top with baking beans. Bake in the preheated 180°C for 20 minutes before carefully removing the baking beans and paper. Bake for a further 20 minutes or until the base is golden brown, then set aside to cool.

Place the passionfruit pulp and lemon juice into a small food processor. Blitz to loosen the pulp from the seeds, then strain the mixture through a wire sieve. You should have 75mls of juice. If not, then top it up with a little more lemon juice. Place the eggs, sugar, the juice and rind in a bowl and whisk until just combined, then whisk in the cream. You can do this step the night before, resting the covered custard mixture in the fridge.
Preheat the oven to 150°C, conventional. Heat the mixture in a saucepan over a medium heat for 5 minutes or until just warm, then pour through a sieve into a jug. Pour the strained custard mixture into the prepared case (it’s best to do this step with the pastry case already placed on a baking tray on the centre rack in the oven) and bake for 40-45 minutes or until the filling is firm around the edges but with a wobble in the centre when the tart is jiggled. 

Cool the tart on a cooling rack for 1 hour, before unmoulding. Serve topped with cream, passionfruit pulp and a few wisps
 of toasted coconut.

Coconut and passionfruit are a match made in heaven and I can't tell you how good this tart was. This tart recipe is a definite keeper.

See you all again tomorrow with another bake for Passover week 2023.

Bye for now,


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