passionfruit tart

last updated on October 30, 2026

There are few things I love more in the summer than cream based desserts. They’re always light and refreshing and this passionfruit tart is no exception. A coconut graham cracker crust is filled with the smoothest, creamy passionfruit filling. It’s a dream of a dessert and one that everyone will love.

ingredients needed for passionfruit tart

other fruit you can use instead of passionfruit

If passionfruit isn’t your thing, or you can’t find passionfruit juice (sometimes it can be so hard to find!), you can use other options! You want something tart like passionfruit, so lemon or lime would be wonderful, and give a nice summer flavor. For either of those, you’ll still use the same amount.

how to make a coconut graham cracker crust

I have always been a sucker for a graham cracker crust, always. But this is my first time adding coconut to the mix and why haven’t I been doing this all along?? The coconut in the crust gives such a wonderful hint of coconut that works so well with the passionfruit. It makes it taste even lighter and brighter and I can’t get enough.

To make they crust, you’ll add the graham crackers to a food processor (if they’re not already crumbs), and blend. Then you’ll add the sugar, coconut and salt, give that a good pulse, then finish with the butter. You can mix it all in a bowl if you’d like, but mixing in the food processor is so easy and it comes together perfectly.

From there, you’ll dump the mix into the pan, press it into the bottom and along the edges, then pop it in the oven for a few minutes to set. Let it cool and then you’re ready to fill it!

how to make the passionfruit filling

To make the filling, you’ll add heavy cream and sugar to a big pot and bring it to a boil. It will boil down for several minutes then you’ll take it off the heat and add passionfruit juice and vanilla extract. The heavy cream will already start to thicken, then the juice will help it seize up. Then it’s poured into the crust and transferred to the fridge. After a couple hours the filling sets up and you’re left with a gorgeously smooth passionfruit tart. It’s as easy as it gets and so so good!

other recipes you’ll love

• plum tart
• lemon cheesecake
• strawberry shortcake pudding
• lemon raspberry tart

passionfruit tart

[category] Dessert

[published] June 21, 2025

[PREP] 15 minutes mins

[COOK] 30 minutes mins

[TOTAL] 2 hours hrs 45 minutes mins

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Ingredients

coconut graham cracker crust

• 2 cups (200 g) graham cracker crumbs about 20 squares
• 1/2 cup (25 g) unsweetened shredded coconut
• 1/4 cup (54 g) brown sugar
• pinch of salt
• 1/2 cup (113 g) melted salted butter

passionfruit filling

• 3 cups (720 g) heavy cream
• 1/4 cup (50 g) granulated sugar
• zest of one lime optional
• 1/3 cup (60 g) passionfruit juice
• 1 teaspoon vanilla extract
• pinch of salt

whipped cream

• 1 cup (240 g) heavy cream
• 1 teaspoon granulated sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350F. Place the graham crackers into a food processor and blend to crumbs. Add the coconut, sugar, and salt. Blend until combined.
2. Add the melted butter and pulse until just combined. (If you don't have a food processor, you can just crush the graham crackers into crumbs then combine all the ingredients in a bowl)
3. Transfer the mixture to an 8-inch round baking dish. Press the crumbs along the edges of the dish and then flat on the bottom. Transfer to the oven and bake for 10 minutes. Set aside to cool.
4. While the crust cools, make the filling: add the heavy cream and sugar to a large pot over medium heat. Stir as the mixture comes to a boil, the continue to stir while it boils for 5 minutes. After 5 minutes, turn off the heat and add the passionfruit juice and vanilla extract and stir to combine. The mixture should thicken slightly.
5. Carefully pour the hot liquid into the crust. Cover with plastic wrap and transfer to the fridge to cool completely, until the liquid has set, about 2 hours.
6. To make the whipped cream topping, add the heavy cream, sugar, and vanilla extract to a large bowl. Use a stand mixer, hand mixer, or whisk to mix until soft peaks form (4-10 minutes, depending on what method you're using).
7. Transfer the whipped cream to the top of the tart and shape how you desire. Keep the tart in the fridge until you're ready to serve and enjoy!