Passion fruit & peach tarts (lower-fat!)

Inspired by a passion fruit pannacotta I had a few months ago, these are very simple fragrant tarts that I made for a friend’s birthday: the tarts have a full-on passion fruit flavour, a kick of rum-soaked peaches and the richness of white chocolate in the background. Ideal for a party, buffet or any occasion when you want to be spoilt!

They are also quite light treats as I have made them mainly with yoghurt. I have also made these with a mixture of yoghurt and whipped double-cream, making them even more luxurious. However, the yoghurt adds a lovely sour flavour which goes so well with the sweetness and the sharpness.

Hemispherical silicone cake pop moulds, about 4-5cm diameter, are ideal here to freeze the filling, which then gets turned out and placed onto the pastry. These work equally well made in one deep pastry case, blind-baked: for speed, placing the domes in concentric circles around the top.

Not at all as difficult as they might look!

I made 40 of these tarts, but this is nowhere near as daunting as it might sound, as most of the components are made ahead of time, with the actual assembly of the tarts taking about 15 minutes.

While you can scale down the ingredients, it is worth making a full amount of the domes, as they can sit in the freezer until you are ready to assemble the tarts, using just as few or as many as you want at a time: perfect for a very quick sweet treat if you have the tart cases to hand!

Shortcuts & ways to get ahead

These tarts are mainly about the assembly, with the individual components able to be made ahead:

  • the domes can be made way in advance and left in the freezer until needed
  • the pastry can be brushed with the chocolate a few days ahead
  • you can use bought pastry cases for an even easier treat
  • the rum-soaked peaches can be made several days ahead and left in an airtight container until needed (I have some in a jar that are a few weeks old and they are perfectly good)
  • use good quality commercial curd, but you can boost it with a little extra fruit juice to complement the flavour of the curd

Once assembled, you need to leave the tarts in the fridge to allow the domes to defrost: they will hold their shape perfectly, taking on a soft, melt-in-the-mouth texture. The assembled tarts will remain crisp for a couple of days in the fridge.

Pastry shortcut!

While I usually make my own pastry (I find it so therapeutic!), you can buy the pastry cases already blind-baked – in which case use the all-butter shortcrust pastry cases.

Recipe: passion fruit & peach tarts – makes 40 small tarts

Tart cases:

  • 40 mini pastry cases (either bought or made)
  • about 50g white chocolate, melted
  • about 100g passion fruit curd


  • 2-3 fresh, ripe peaches, peeled, stoned and chopped into smallish pieces
  • a few tablespoons of rum

Passion fruit domes:

  • 250g passion fruit curd (or use any good quality curd)
  • 250g natural yoghurt
  • 150g white chocolate, roughly chopped, melted and cooled
  • 2 leaves gelatine, soaked in cold water for about 5 minutes
  • juice from 3 passion fruit
  • a few tablespoons of hot water (to dissolve the soaked gelatine)

*if you can’t get passion fruit curd, use any quality curd.

(1)  Make the domes: whisk the yoghurt, passion fruit juice and the passion fruit curd together to give a smooth mixture. Squeeze the excess moisture out of the gelatine and add to the hot water, stirring until it has fully dissolved. Stir into the passion fruit and yoghurt mixture. Whisk in the chocolate until it has been incorporated.

(2) Spoon or pour into the moulds, coming right up to the top. Level off with a palette knife or a ruler. Freeze until firm.

(3) At least day or two before, mix the peaches with the rum, place in an airtight container or jar and leave to macerate.

(4) Place a little curd in the base of each mould and roughly spread it around the inside with your finger: don’t cover the inside perfectly as you want to get a random marbling effect when you turn them out.

(5) Brush a little melted chocolate around the inside of each pastry case – it is easiest using your fingertip! Refrigerate until the chocolate has set: this will give a thin, crisp layer of chocolate so that the peaches, rum and the rest of the filling don’t make the pastry go soft. This is optional, but I like the subtle chocolatey crispness it gives.

(6) To assemble the tarts, place a few of the peach pieces into the base of each tart, but without too much of the rum (the peaches will already have taken on a lovely rummy flavour!). However, you won’t waste the rum: mix it with the passion fruit curd.

(7) Add a small amount of the passion fruit curd on top. Remove the filling from the silicone moulds and place on top of the tarts, very lightly pressing down so that it stays in place.

(8) Refrigerate for at least a couple of hours before serving. You can place a little chocolate on top or leave the tarts as they are.




  1. Not only beautiful, but the combination of flavors is just superb! 🙂


    1. Thank you. Some of my favourite flavours

      Liked by 1 person

  2. These are beautiful 😍 I’m also slightly addicted to making my own curd and have made passionfruit before fairly successfully, so that could be an option too 😊


    1. Thank you Katy. Oh yes I quite understand the addiction to making curd

      Liked by 1 person

  3. How pretty are these, they look amazing. I bet they taste gorgeous as well


    1. thank you very much. They did seem to go down will with people which is always great to see – and I enjoyed eating the “tester” tarts!!


  4. These look absolutely amazing…all lined up with a strip of chocolate on top. Although they look quite difficult to make, having read your clear instructions they are clearly quite straightforward.
    Angela x


    1. thank you Angela. Ah yes, I love bakes that look so complicated but actually turn out to be relatively straightforward.


  5. They are so accomplished, wow x

    Liked by 1 person

    1. thank you. So very simple to make with so many sneaky shortcuts too! x


  6. Great recipe with great photographs!!!


    1. thank you Sumith. Kind regards

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: