Does a fruit tart need to be refrigerated?

Yes, fruit tarts — especially those made with egg-based curds like passionfruit — should be refrigerated. The curd contains perishable ingredients like eggs and butter, which can spoil if left at room temperature for extended periods. For best results, refrigerate the tarts in an airtight container and consume within 2–3 days.

How long can custard tarts be out of the fridge?

Custard or curd-based tarts can safely sit out at room temperature for up to 2 hours , depending on ambient conditions. In warmer environments, the time should be reduced to avoid bacterial growth. If you're serving the tarts at a gathering, place them on a chilled tray or keep them in the fridge until just before serving.

Is passionfruit supposed to be tart?

Yes, passionfruit is naturally tart — that’s part of its appeal. The tanginess is balanced by floral and sweet notes, making it an ideal ingredient for desserts where it can cut through richness or sweetness. When combined with sugar and butter in curd, passionfruit transforms into a vibrant, zesty filling with depth and complexity.

What can I make with passion fruit?

Passionfruit is incredibly versatile and can be used in both sweet and savory recipes. Beyond curds and tarts, it works well in: Cheesecakes and mousse Smoothies and juices Salad dressings and marinades Sorbet and ice cream Cocktails and mocktails Its bold flavor and vibrant color make it a favorite in tropical-inspired cuisine, from breakfast bowls to elegant plated desserts.

Tropical Passionfruit Bliss Tarts: The Best Mini Dessert to Impress

Name: Tropical Passionfruit Bliss Tarts: A Sweet Slice of Paradise
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Tropical
Ingredients: 1 sheet puff pastry, thawed; 1 egg, beaten (for egg wash); ½ cup passion fruit pulp (fresh or frozen); 2 large eggs; ½ cup sugar; 2 tbsp unsalted butter, cubed; ¼ cup shredded coconut, lightly toasted

Description

Mini tarts filled with passionfruit curd and topped with toasted coconut on puff pastry shells. Fresh, bright, and easy to prepare.

Ingredients

1 sheet puff pastry, thawed

1 egg, beaten (for egg wash)

½ cup passion fruit pulp (fresh or frozen)

2 large eggs

½ cup sugar

2 tbsp unsalted butter, cubed

¼ cup shredded coconut, lightly toasted

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Instructions

1. Preheat oven to 375°F (190°C).

2. Cut puff pastry into circles and press into mini tart pans or a muffin tin.

3. Brush the edges with egg wash for shine.

4. Place parchment and pie weights inside each shell. Blind bake for 12–15 minutes until golden. Let cool.

5. Whisk passionfruit pulp, sugar, and eggs in a saucepan. Cook over medium-low heat, whisking until thickened.

6. Stir in butter until smooth. Cool slightly.

7. Spoon curd into baked shells and smooth the tops.

8. Sprinkle toasted coconut over each tart before serving.

Notes

Tarts should be refrigerated and are best served chilled.

You can substitute mango, guava, or pineapple for the curd.

Use vegan puff pastry and cornstarch-based curd for a plant-based version.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical