Tropical Passion Fruit Tart and Silky Italian Meringue: A Vibrant Dessert for Sunny Days

Tropical Passion Fruit Tart and Silky Italian Meringue: A Vibrant Dessert for Sunny Days

This Passion Fruit Tart combines the tangy, exotic flavors of passion fruit with a creamy filling and a crisp, buttery biscuit base, all topped with a glossy Italian meringue. The vibrant taste of passion fruit makes this refreshing tart suitable for warm weather and special occasions, delivering a burst of tropical flavor that is both delicious and memorable.


Why you'll love it:

The tart's irresistible combination of sweet and tart flavors is perfectly balanced by the velvety texture of the condensed milk and the creaminess of the Italian meringue. The unique flavor profile of passion fruit provides a bright and tangy contrast to the sweet meringue, making each bite a perfect harmony of flavors. Plus, this recipe is versatile; you can easily replace the passion fruit with other fruit pulps such as lemon, mango or raspberry, adapting the dessert to the season or your taste preferences.

Perfect occasion:

This passion fruit tart is a great choice for summer barbecues, garden parties, or any festive occasion that calls for a standout dessert. It's also perfect for the festive season or as a special treat to brighten up the colder months with a taste of the tropics. Serve it at family gatherings or bring it to potlucks and watch it disappear quickly!

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Decorating Tips:

For a stunning presentation, pipe the Italian meringue into swirls or decorative peaks on top of the tart before lightly toasting it with a kitchen torch. Garnish with fresh passion fruit seeds or a few edible flowers for a pop of color and an elegant touch. A light dusting of powdered sugar or coconut flakes can also enhance the tropical vibe.


  • Base:
    • 300 grams of butter biscuits, crushed
    • 130 grams of unsalted butter, melted
  • Filling:
    • 800 grams of sweetened condensed milk
    • 150 ml of passion fruit pulp
    • 3 egg yolks
  • Italian meringue:
    • 90 grams of egg whites, room temperature
    • 90 grams of water
    • 180 grams of granulated sugar


  1. Preheat your oven to 180°C (356°F). Mix the crushed biscuits with the melted butter, press into a 26cm tart tin to form the base and bake for 10 minutes.
  2. For the filling, whisk together the condensed milk, passion fruit pulp and egg yolks until smooth. Pour onto the precooked base, then return to the oven for about 15 minutes or until the filling is set.
  3. For the Italian meringue, combine the water and caster sugar in a saucepan over medium heat, bringing to 120°C (248°F) to create a syrup.
  4. Meanwhile, whisk the egg whites until stiff peaks form. Gradually pour the hot syrup over the egg whites while continuing to beat, until they are glossy and firm.
  5. Spread or pipe meringue over cooled pie filling. Use a kitchen torch to gently toast the meringue until golden brown.
  6. Chill the pie in the refrigerator before serving to allow the flavors to meld and the filling to firm up.

Enjoy this succulent passion fruit tart, where each slice offers a refreshing taste of the tropics, combined with a silky and sweet meringue topping!

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