Passion Fruit Pie (Tarte Maracudja)

Now we found out more about the Passion Fruit also called Maracudja in Guadeloupe Archipelago, here is the recipe of a Passion fruit pie made from scratch. Last week, a friend of mine was making a leek and tuna pie, she was cutting, preparing and cooking everything when she finally realised that she had all the ingredients except the ready-made shortcrust pastry. I said: “Do it yourself! It will always taste better”. For a matter of fact, I have always been a huge fan of a good homemade pastry. However, most of the time when I am baking a good pie, it is more convenient for me to use the ready-made one. In this recipe we will use a homemade sweet shortcrust pastry.


For the sweet shortcrust pastry, you will need:

  • 200g of all-purpose flour
  • 80g of unsalted butter
  • 80g of granulated sugar
  • 1 egg yolks
  • 1 pinch of salt
  • 1 teaspoon of vanilla extract

For the passion fruit filling:

  • 200g strained fresh passionfruit juice from pulp of 10-15 passion fruits
  • 1 tablespoon of cornflour
  • 6 eggs
  • 125g of caster sugar
  • 125g of unsalted butter



To make the pastry:

  • Preheat the oven to 200C/400F/Gas 6
  • Place the flour, sugar and salt in a bowl
  • Use your fingertips to rub the flour and butter together until the mixture resembles fine breadcrumbs
  • Add the egg yolk and vanilla extract to the mixture until well combined
  • When the dough is smooth, flatten it with a rolling pin
  • Wrap it in cling film and place in the freezer for 15-20 minutes until chilled
  • Remove the dough from the freezer
  • On a floured surface, roll out the dough. Pastry should be about 3-4mm thick
  • Lay the pastry over your pie tin and using your finger, press the pastry into the edges and up the side of the tin
  • Trim off the excess pastry
  • Prick the base all over with a fork
  • Bake for about 15 minutes


For the passion fruit filling:

  • Use a sieve to take off the seeds
  • Mix the passion fruit juice with the sugar and cornflour
  • Add the eggs and combine well
  • Simmer the mixture on low heat and add the butter while stirring
  • Pour the hot liquid directly into the pastry case
  • Allow to cool for 20 minutes
  • Place in the fridge on a cooling rack for at least 4 hours before devouring!



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