Make this passion fruit and tonka bean tart, then check out our apple tart, limoncello tart, strawberry tart and more sweet tart recipes.

Gurdeep Loyal is a food and drink trends specialist who built his career working at Harrods Food Halls, Innocent Drinks and M&S Food. He’s also a food writer and curator of online platform Mother Tongue. His first recipe book of the same name is out now. @gurd_loyal

What are tonka beans?

These unprepossessing, dark brown, wrinkled dried beans have a complex flavour, a little like a mixture of vanilla, almonds and sweet spices. They need to be grated to release their flavour – my favourite brand is Spice Mountain.


  • 320g ready-rolled shortcrust pastry
  • 6 passion fruits
  • 1 limes (1 tsp of zest and 3 tbsp of juice)
  • 150g golden caster sugar
  • 8 eggs
  • 600ml double cream
  • 2 tsp of finely grated tonka beans
  • icing sugar, for dusting


  • STEP 1

    Line the base and sides of a deep, 18cm springform cake tin with baking paper. Unroll and drape the pastry into the tin, pressing gently to line the base and sides, with a little overhang for shrinkage. Prick the base with a fork to help prevent it puffing up. Cover with more baking paper and chill for 30 mins.

  • STEP 2

    Heat the oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf to heat up. Fill the tart case with baking beans, put on the baking sheet and bake for 15 mins. Remove the paper and beans, and bake for further 5-6 mins or until just golden. Remove from the oven and allow to cool completely.

  • STEP 3

    Meanwhile, put the passion fruit pulp, lime zest and juice, and 50g of caster sugar into a medium pan. Gently cook over a medium heat, stirring so it doesn’t catch, for 10-12 mins or until you have a runny, fruity jam. Scrape into a bowl and set aside to cool.

  • STEP 4

    Whisk the egg yolks, whole eggs and remaining caster sugar in a large bowl. Put the cream and tonka beans into a medium pan and gently simmer over a low-medium heat for 5-6 mins to infuse. Pour a little of the infused cream into the whisked eggs, whisk well, then gradually add the rest of the cream mixture, whisking and scraping the bottom of the pan to mix in any sediment.

  • STEP 5

    Heat the oven to 165C/145C fan/gas 3. Put the pastry case tin onto a baking sheet, spread the base with the passion fruit jam, then ladle over the custard very gently. Bake for 1 hr-1 hr 10 mins, or until just set with a slight wobble in the middle.

  • STEP 6

    Transfer to a wire rack and leave to cool completely – it will sink a little. Trim the excess pastry, then refrigerate for 3-4 hrs to set fully. Dust with icing sugar to serve.

Discover more passion fruit recipes

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