This no-bake passion fruit tart is the perfect balance of sweet, tangy, and creamy—all wrapped up in a buttery biscuit base.
It’s an effortless dessert that looks impressive, tastes even better and brings a burst of tropical flavour to every bite.
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Why make this recipe?
- No oven needed – With no baking required, it's perfect for warm days or when you want a delicious dessert without heating up the kitchen or you're just short on time.
- Flavour – The passion fruit gives it a bright, tangy taste that's sweet and refreshing but not too rich (yes that does make it a little hard to stop at once slice).
- Quick and easy to prepare – Simple ingredients and minimal steps make this recipe ideal for busy days or last-minute entertaining (you'll just need time for it to chill).
- Great make-ahead dessert – It sets beautifully in the fridge, so you can prep it ahead and have it ready to go with no prep after a dinner party. I like to make it a day ahead of time.
- Showstopper look, simply – It looks elegant and impressive when you take it from the tin, but it's actually super easy to make.
Ingredients
To make this no bake passionfruit tart you will need:
TART SHELL
- Arnott's Butternut Snap cookies - alternatively, something like Anzac biscuits would work.
- Butter
TART FILLING
- Condensed milk
- Cream
- Lemons
- Gelatine - we use powdered gelatine for this recipe.
- Fresh passion fruit pulp
See recipe card for quantities.
Substitutions
Gluten Free
You can make this recipe gluten free by using gluten free biscuits in the base. Most supermarkets (grocery stores) will stock some sort of sweet packet biscuit that will work). You may need to use a little extra melted butter if it's too dry.
Passionfruit
If you can't get a hold of fresh passionfruit, you can use frozen or canned passionfruit pulp. Roughly 2 tablespoons is the equivalent of one passionfruit.
Cream
You could make this recipe with coconut cream but it would obviously alter the flavour. Low fat cream can be used instead of regular cream but here we're a fan of full-fat.
Serving
We like to sere this just as it but a few options to jazz it up are:
- Top with fresh berries. Raspberries or strawberries look pretty.
- Top with more fresh passionfruit pulp.
- Serve with fresh cream.
Instructions
Step 1
First - make the base by using a Thermomix or food processor to blitz up the biscuits and melted butter to a damp sand consistency.
When you squeeze some mixture together it should hold. If not, add a little more melted butter and blitz again.
Step 2
Tip the crumble into a greased loose bottom tart tin.
Step 3
Press it firmly into the tin. You can use the back of a spoon but I find it easier to use hands (you can spot finger marks in the picture).
Transfer to the fridge (or freezer if you're in a rush) to chill for half an hour).
Step 4
In the bowl of an electric mixer, whip together the condensed milk, cream, passionfruit pulp & lemon juice until combined.
Dissolve the gelatine in the hot water then whip through the whipped cream mixture to thicken.
Alternatively this can be done by hand with a whisk.
Step 5
Tip the filling mixture into the tart base and chill for at least an hour to set. If you're making it in advance, cover with plastic wrap after an hour (it's a bit tricky to cover it until it has set).
Variations
Filling
This passion fruit tart could also be made into a lemon or lime tart.
Just replace the passionfruit pulp with extra lemon juice (or lime juice) and 1-2 tablespoons of zest.
Base
If you didn't want to use the biscuit base, you could also use a shortcrust pastry (like the one we use for pumpkin pie or or a pre-bought tart base.
Equipment
We highly recommend using a loose bottom tart tin for this recipe or it will be rather tricky to remove the tart from the tin to serve.
It's much easier to use a food processor or Thermomix to blitz the biscuits for the base but if you don't have either, you can put them in a ziplock bag, wrap it in a tea towel and whack with a rolling pin (a French rolling pin is our favourite) into a fine crumb.
An electric mixer makes it easier to make the base but you can also just use a mixing bowl and whisk.
Storage
Once the tart has set, cover with plastic wrap or aluminium foil and store in the fridge for up to 3 days.
We haven't tried freezing it yet but my mother assures me it does very well frozen. She cuts it into portions and wraps each one in plastic wrap to freeze.
To serve from frozen, leave it out on the bench (wrapped) until it's soft enough you won't break your teeth eating it frozen.
FAQ
In theory, yes you could use a pie dish but it will be a little tricky to get out of the pan & doesn't look quite as pretty to serve.
Recipe
Passionfruit tart (no bake)
Ingredients
- 2 packets Arnott's Butternut Snap cookies - alternatively something like Anzac biscuits would work.
- 4 tablespoon Butter
- 400 g tin Condensed milk
- 250 ml Cream
- ⅓ cup Lemon juice about 2 lemons
- 2 teaspoon Gelatine powder
- 4 Fresh passionfruit
- 2 tablespoon hot water
Instructions
- Grease a 22cm loose bottom flan tin with butter.
- Grease a 22cm loose bottom flan tin with butter.
- Using a food processor, process the biscuits into a fine crumb then add the melted butter & combine until the texture of slightly wet sand.
- Tip the mixture into the tin and press firmly using your fingers or the back of a spoon.
- Refrigerate for half an hour.
- Dissolve the gelatine in the hot water in a cup.
- Using a stand mixer, whisk the condensed milk, cream, lemon juice and passionfruit pulp.
- Whisk in the gelatine mixture until it starts to thicken.
- Spread into the chilled base.
- Refrigerate for at least 2 hours before serving.
Claire says
A family favourite in our house for Christmas Day dessert.