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Passionfruit Curd Tarts

Yields8 ServingsPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Passionfruit is a beautiful exotic fruit that (lucky for us), is in season all year round in northern Australia! With a crunchy base and a beautiful soft centre, these Passionfruit Curd Tarts are sure to be a crowd pleaser!

 1/2 cup butter, melted (save a little to grease the muffin tray)
 2 eggs
 1 tsp vanilla essence
 1/3 cup Changing Habits Rapadura Sugar
 1 cup Changing Habits Emmer Wheat Flour
 1/2 cup coconut flour
 Pinch Changing Habits Seaweed Salt
Passionfruit Curd
 2 tbsp lemon juice
 1/2 cup passionfruit pulp
 4 egg yolks (at room temperature)
 5 tbsp butter
 4 tbsp honey (or adjust to taste)

Preheat oven to 180 degrees celsius.


In a bowl, whisk the butter, eggs and vanilla essence.


While stirring, add the rapadura sugar, emmer wheat flour, coconut flour and salt. Stir until well combined (the mixture will be quite thick).


Roll into a ball and place in the refrigerator for 5-10 minutes.


Using a brush, grease the a muffin tray with the rest of the melted butter.


Remove the mixture from the fridge and place between two pieces of baking paper and roll evenly with a rolling pin.


Using a dessert ring or cookie cutter, cut the mixture into round pieces and place in the muffin tray, pressing down to spread each out and fill any holes.


Bake for approximately 10-15 minutes or until the mixture begins to brown slightly. Set aside to cool completely. Keep the oven on.

Passionfruit Curd

Place a saucepan on a hotplate over a medium-low heat. Add the eggs and butter and whisk together.


While continuing to whisk, gradually add the passionfruit, lemon juice and honey.


Continue to whisk until the mixture thickens. This may take around 10 minutes. Set aside to cool.


Pour the passionfruit curd into the tarts and bake for 20 minutes. Set aside to cool.

Nutrition Facts

Servings 8