Pies and tarts
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Passion fruit and lemon cheese tart

I love desserts with a tangy sour punch. Having passion fruits and lemon together into a dessert has got to be one of the best combinations. To make this dessert, all you need is a food processor. Simply put, place all the ingredients into the food processor and then fold through the passion fruit pulp and lemon juice and pour the mixture into the baking tray and off it goes into the oven. It is almost impossible to go wrong with it. For best results, make it a day ahead so that the dessert has time to set and rest in the refrigerator. Bon appetite!



  1. 250g digestive biscuits (about 17 pieces)
  2. 80g unsalted butter melted
  3. 200g sour cream
  4. 250g cream cheese
  5. 80g caster sugar
  6. Zest 1 lemon
  7. 3 eggs
  8. 100ml passion fruit pulp (About 12 passion fruits)
  9. 80ml lemon juice (1 lemon)


Preparation time: 45min
Baking time: 25-30min or when the dessert sets

  1. Place the biscuits in the bowl of a food processor and process until they resemble fine breadcrumbs
  2. Add the butter and mix to combine
  3. Press the mixture into the base of a 20x30cm lightly greased rectangular tin lined with baking paper
  4. Refrigerate for 30 minutes or until firm and cold.
  5. Preheat the oven to 160ºC
  6. Place the sour cream, cream cheese, caster sugar and lemon rind in the bowl of a food processor and process until smooth
  7. Gradually add the eggs, processing well after each addition
  8. Fold through the passionfruit pulp and lemon juice
  9. Pour the mixture over the base
  10. Bake for 25–30 minutes or until set
  11. Allow to cool completely and place it in the refrigerator for at least 8 hours


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