White chocolate and Passionfruit Tart


  • 1 ¼ cups (185g) plain flour
  • ½ cup (80g) icing sugar
  • 125g cold, unsalted butter, chopped
  • 1 tbsp iced water, approximately
  • 180g white chocolate, melted
  • 1/3 cup (80ml) thickened cream
  • 385g Sweetened condensed milk
  • ¼ cup (60ml) lime juice
  • 2 passionfruit, pulp remove


  1. Preheat oven to 200*C or 180*C fan forced. Grease a 35cm x 12.5cm loose base flan tin
  1. Using a food processor, process flour, icing sugar and butter until mixture resembles fine breadcrumbs; add enough water to make ingredients come together; turn dough out into lightly floured surface, knead until smooth, wrap in plastic wrap, cover and refrigerate for 30 minutes.
  1. Place tin on oven tray, cover pastry with baking paper, fill with dried beans or uncooked rice and bake for 20mins, carefully remove paper and beans/rice and bake for a further 10 minutes. Allow to cool.
  1. Combine white chocolate and cream in a bowl, whisk until smooth, pour into pastry case and refrigerate for an hour.
  1. Combine Condensed milk, lime juice and passionfruit pulp, pour mixture over white chocolate layer and refrigerate for 3 hours or overnight.

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