1. Prepare the Tart Crust

To make the crust, start by placing the flour, powdered sugar, and salt in a food processor. Pulse to combine. Then add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible. This will help achieve a flaky texture for the crust.

Next, add the egg yolk to the mixture and pulse again to combine. Gradually add the ice water, 1 tablespoon at a time, pulsing between each addition, until the dough starts to come together. Be careful not to overwork the dough—just enough to bring it together.

Once the dough has formed, turn it out onto a lightly floured surface and knead it a few times to bring it into a smooth ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour to allow the dough to rest and firm up.

2. Roll Out the Dough

After the dough has chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes. This will make it easier to roll out. On a floured surface, roll the dough out to about ⅛-inch thickness, being careful not to roll it too thin.

Carefully transfer the dough into a 9-inch tart pan with a removable bottom. Press the dough into the pan, ensuring that it fits snugly into the edges and corners. Trim any excess dough hanging over the edges. You can crimp the edges to create a decorative finish if desired.

Once the dough is in the pan, place it back in the refrigerator for 15-20 minutes to chill again. This helps prevent the dough from shrinking during baking.

3. Blind Bake the Crust

Preheat your oven to 375°F (190°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. This step, known as blind baking, will prevent the crust from puffing up during baking.

Bake the crust for 15-20 minutes, or until the edges are lightly golden. After this, remove the parchment paper and pie weights and continue to bake for another 5-10 minutes until the bottom of the crust is golden and fully baked. Keep an eye on it to ensure it doesn’t overbake. Remove from the oven and let the crust cool completely on a wire rack.

4. Make the Passionfruit Filling

While the crust is cooling, prepare the passionfruit filling. Start by scooping the pulp from fresh passionfruits into a small saucepan. You’ll need about 1 cup of passionfruit pulp. If using store-bought passionfruit pulp, measure out 1 cup.

Add the sugar to the saucepan with the passionfruit pulp and heat it over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Remove the saucepan from the heat.

In a separate bowl, whisk together the eggs, egg yolk, and vanilla extract until smooth. Gradually pour in the warm passionfruit mixture, whisking constantly to prevent the eggs from curdling.

Once the egg mixture is fully incorporated, return the saucepan to the heat and cook over low to medium-low heat, stirring constantly, until the filling thickens and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let the mixture boil, as this can cause it to separate.

Once the filling has thickened, remove it from the heat and stir in the heavy cream and cubed butter. Continue to stir until the butter is fully melted and the mixture is smooth.

5. Fill the Tart Shell

Once the passionfruit filling is ready and smooth, pour it into the cooled tart shell. Use a spatula to spread it evenly across the top. The filling should come to just below the top edge of the crust.

Carefully transfer the tart to the refrigerator to chill for at least 2 hours, or until the filling has set. The filling should be firm and smooth, with a glossy finish.

6. Garnish and Serve

Once the tart has set, it’s time to garnish. If you like, you can top the tart with fresh passionfruit pulp to add extra flavor and a beautiful contrast in color. A dollop of freshly whipped cream or a few sprigs of mint leaves can add an elegant touch.

Slice the tart into wedges and serve. The buttery, flaky crust pairs beautifully with the tangy, tropical filling, making each bite a delightful experience.