Passionfruit Mousse and Orange Tart

Passionfruit Mousse and Orange Tart
Passionfruit Mousse and Orange Tart

A light but flavourful dessert that is great for any season. This passionfruit mousse and orange tart is sweet but tangy, and tastes just like the tropics! It makes for a great dessert both in the summer and winter time.

There are three layers to this tart: the crust, the passionfruit mousse and the orange gelée. You also need to make some whipped cream to incorporate into the passionfruit mousse. This makes the mousse layer light and a little less sour (passionfruit are not sweet).

If you have extra whipped cream, you can save it for decoration and serving. However you can also serve it with fresh fruit, or some meringue.

When it comes to the passionfruit purée, you can either buy it frozen or use fresh ones. If you buy fresh passionfruit, pass the pulp through a sieve to remove the seeds. I used frozen since it’s more convenient and faster.

The crust is thin and light, allowing the strong flavors of orange and passionfruit to shine. It is not difficult to make, however as will all pie dough recipes, it is time consuming. Therefore I’d recommend setting a few hours aside when you wish to make this tart.

I also incorporated orange zest into the crust to help bring all flavors together. Moreover, I also used a blend of oat flour and regular flour to add a little more dietary fiber.

If you can’t eat it all, you may freeze the tart. In my experience sweets freeze very well, including mousse tarts and whipped cream. That being said, I did not freeze this tart so I would not recommend you serve it to guests after freezing. It may lose its structure and the crust might get soft during thawing.

NOTE: I used a tart pan of 10 inch (25 cm) diameter in making of this tart.

See more tart recipes here.

And lastly the passionfruit mousse and orange tart recipe:

Passionfruit Mousse and Orange Tart

Servings 8 people


For the tart shell:

  • 1 cup (100 g/ 3 ½ oz.) oat flour
  • 1 cup (150 g/ 5 ¼ oz.) all-purpose flour
  • 1 stick (115 g/ 4 oz.) unsalted butter, cold and finely diced
  • ½ cup (60 g/ 2 oz.) icing sugar
  • 2 egg yolks from large eggs, room temperature
  • zest from one medium orange
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1⁄4 cup (60 ml/ 2 fl. oz.) water, ice-cold
  • 2-3 tbsp. oat, for dusting the work surface

For the Passion Fruit mousse:

  • ½ cup (120 ml/ 4 1⁄4 fl. oz.) passionfruit purée, sieved
  • ¾ cup (180 ml/ 6 ⅓ fl. oz.) whipping cream
  • ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
  • 1 pouch (7 g) powdered gelatin

For the orange gelée:

  • ½ cup (120 g/ 4 1⁄4 oz.) orange marmalade
  • juice from one large orange
  • 1 tsp. (5 g) powdered gelatin


  • whipped cream for serving


For the tart shell:

  • In a large bowl sift the all-purpose flour and the oat flour. Add the icing sugar and salt, and whisk them. Add the cold butter to the flour mix and rub them together between your fingertips, to a fine crumb consistency. This can be done with a stand mixer, or by hand. Do not rub too much to avoid melting the butter. Add the egg yolks, vanilla extract, and orange zest. Mix them into the dough. Slowly add ice-cold water, one tbsp. at a time, mixing after each addition. Stop adding water once the dough comes together. Wrap it in plastic wrap and place in the fridge for 1 hour. After one hour, take the dough out of the fridge and let it rest at room temperature for 15 minutes. On a lightly floured work surface, roll the dough with a rolling pinto a circle about 31 cm (12 inches) in diameter. Place it into a tart baking pan with a removable bottom. Press the dough lightly your fingertips against the bottom and sides. Roll the rolling pin across the top edge of the pan to cut off excess dough. Prick the bottom of the tart with a fork and refrigerate for 30 minutes, covered with plastic wrap.
  • Preheat oven to 180 °C (350 °F).
  • Place plastic wrap over the dough and fill the shell with rice or beans (to keep the bottom flat). Bake for 12 minutes, then remove the rice and bake for another 15 minutes until the edges of the shell are golden brown. Remove the shell from the oven and let it cool completely in the baking pan.

For the passionfruit mousse:

  • In a small bowl, place 50 ml cold passionfruit purée and gelatin. Allow the gelatin to hydrate for 5 minutes. Place the remaining passionfruit puree and granulated sugar in a small pot over medium heat. Stir to dissolve the sugar and bring to a simmer. Once it begins to simmer, take it off the heat, add the hydrated gelatin, and mix well to dissolve the gelatin. Leave it at room temperature to cool down. Place the whipping cream in a bowl, and beat it to a stiff peak. Add the cooled gelatin passionfruit mixture, and gently incorporate it into the whipped cream with a spatula. Pour into the tart shell (while still in the pan) and place in the fridge until set (about 2 hours).

For the orange gelée:

  • In a small bowl, place half the orange juice and the gelatin. Allow the gelatin to hydrate for 5 minutes. In a small pot over low heat, add the remaining juice, and the orange marmalade. Stir well and bring to a simmer. Once it begins to simmer, take it off the heat, and add the hydrated gelatin. Stir well to dissolve gelatin, and let it cool at room temperature. Once it cools, pour over the set passion fruit mousse. Place tart in the fridge for 1-2 hours until gelatin is set. Remove the tart from the pan and place it on a plate. Serve with whipped cream (optional).