Gluten-Free Passionfruit Tart

Ingredients

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• 1 1/4 cups gluten-free all-purpose flour blend (about 175 g), plus more for rolling Shop
• 1/4 cup powdered sugar, for the crust Shop
• 1/4 tsp xanthan gum (skip if your blend already contains it) Shop
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk, for the crust
• 1-2 tbsp ice water
• 3/4 cup strained passionfruit juice (from about 12 passionfruit, or thawed frozen pulp, strained)
• 3 large eggs
• 2 large egg yolks, for the filling
• 3/4 cup granulated sugar Shop
• 1/2 cup heavy cream
• 1 tbsp fresh lemon juice
• fresh passionfruit pulp with seeds and powdered sugar, for serving (optional) Shop

Instructions

1. 1 For the crust, pulse the gluten-free flour blend, powdered sugar, xanthan gum (if using) and salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Add the egg yolk and 1 tbsp ice water and pulse until the dough clumps, adding more water a teaspoon at a time only if needed. Flatten into a disc, wrap and chill for 30 minutes.
2. 2 Roll the dough between two sheets of parchment into an 11-inch round. Peel off the top sheet, flip the dough into a 9-inch tart pan with a removable bottom, and press it into the corners and up the sides. Patch any cracks with scraps and trim the top. Freeze for 15 minutes.
3. 3 Preheat the oven to 375°F (190°C). Line the frozen crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper and bake for 8-10 minutes more, until golden all over. Lower the oven to 300°F (150°C).
4. 4 Whisk the eggs, yolks and sugar until smooth but not foamy. Whisk in the passionfruit juice, cream and lemon juice. Strain the filling into a pitcher and let it stand for 5 minutes, then skim off any foam.
5. 5 Set the baked crust on a baking sheet on the oven rack and pour in the filling.
6. 6 Bake at 300°F for 25-30 minutes, until the filling is set at the edges and the center wobbles slightly.
7. 7 Cool on a rack for 1 hour, then refrigerate for at least 2 hours. Top with a little fresh passionfruit pulp or a dusting of powdered sugar just before serving.

Tips & Notes

• Strain the passionfruit juice and the finished filling. The seeds and pith make the filling cloudy, and straining gives a smooth, glossy tart.
• Fill the passionfruit tart with the crust already on the oven rack. It avoids spilling the thin filling on the way to the oven.
• Bake the passionfruit tart low and pull it while the center still wobbles. Overbaked citrus custard turns rubbery and can crack.

Common questions