Passion Fruit Custard Tart

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Passion Fruit Custard Tart

It’s all about passion fruit lately and that is because as the summer wraps up here in Australia we get an influx of the fruit, which makes me very happy. Passion fruit is very fragrant and if you don’t mind a bit of tartness it’s perfect for deserts. I never really considered passion fruit as one of my favorites, but it’s beautiful. I am also making a batch of passion fruit jam for pastries over the fall season.

I was having a chat with Hanaa, who was my taste tester for this tart and she asked if I baked with butter because she was not a fan. Butter is known as the key ingredient when it comes to baking and it sure makes for an ideal tool, but as it is in Hanaa’s case she is not a fan. The smell and taste of butter can be overpowering. I suppose coconut oil can be too, but I find that spelt flour and the right amount of coconut oil work wonders.  While back, I made this coconut custard tart and with the influx of passion fruit I thought hmmm maybe I can make a passion fruit custard tart. Really easy and simple to make.


For the pastry:
1 cup walnuts
1 1/2 cup (195 grams) spelt, white flour
1/4 cup organic oats
2 tablespoons rice flour
pinch of salt
1/4 cup coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla extract
For the filling:
2 cups cashews, soaked overnight + 2 cups water
1 1/2 teaspoons agar powder
2 tablespoons rice malt syrup
6 passion fruits, seeds removed
1 cup coconut milk
pinch of turmeric
2 teaspoons arrowroot + 2 teaspoons water


1. Pre-heat oven to 180C and grease a 23 cm (9inch) fluted tart tin.
2. Grind walnuts, oats, rice flour and salt in a food processor until coarsely ground. Place into a bowl and stir in spelt flour. Drizzle in the coconut oil while mixing with a fork. Add maple syrup and vanilla extract. Pastry will be moist, but not overly sticky. Transfer pastry mix into the tart tin and press evenly across the base and around the sides. Prick the bottom a few times with the fork and bake for 18 minutes or until golden. The pastry will give off a wonderful aroma once ready.
3. Rinse the soaked cashews and combine with 2 cups of water, blend on high speed for a few minutes. Line a medium pan with nut milk bag or a few layers of muslin and pour through, taking care to squeeze out all liquid. You will be left with dry pulp that you can turn into cashew cheese or spread, it’s delicious!
4. Add coconut milk, agar, rice malt syrup and turmeric to the cashew milk and bring to boil. Then reduce heat and simmer for about 15 minutes, whisking often. In a small bowl, dissolve arrowroot in 2 teaspoons of water and add to the coconut cashew milk mix while whisking. Mixture will thicken up. Remove from heat and let cool for 10 minutes. Pour into blender with the passion fruit pulp, seeds removed (but save) and blend for 10 seconds. Let the mix cool down further in the blender. Once no longer steaming, spread the passion fruit seeds over the base of the tart and pour over the mix. Place in the fridge for at least 30 minutes to allow to set.
5. Serve with a bit of fresh passion fruit on top.


Removing the passion fruit seeds is completely optional. I was going for the clean custard look, but still saved the seeds and spread across the base.  Adding the passion fruit pulp without removing the seeds would be just as pretty. There is no right way to do it. Just have fun.

  • Laura said:

    That looks lovely! Good idea to use cashews for the custard!

    • Ines said:

      It's hard to believe, but yes cashews are fantastic for this recipe especially if you have a really good blender xx