The burst of tartness from the passionfruit syrup perfectly complements the creamy custard in this easy dessert, while the seeds add a lovely textural crunch to the Chilled Passionfruit and Custard Tart.
Chilled Passionfruit and Custard Tart Recipe
Serves 4
Ingredients:
2/3 cup passionfruit pulp
2 cups caster sugar
4 leaves gelatine, soaked in cold water
250g butternut biscuits
100g butter, melted
500g Double Thick Vanilla Custard, store-bought
300ml plain yoghurt, extra to serve
Method:
To make passionfruit syrup, place passionfruit, sugar and 1 cup of cold water in a medium saucepan over medium heat. Stir until sugar dissolves and simmer for 10-12 minutes.
Remove half of the syrup and refrigerate until needed. Add gelatine to remaining syrup. Stir until it dissolves and let cool.
Place biscuits in the bowl of a food processor and pulse until mixture resembles breadcrumbs. Add melted butter and process until just combined. Press into the bottom of a 22cm round springform cake tin. Refrigerate until needed.
Place custard, yoghurt and passionfruit syrup into a large bowl and whisk to combine. Pour over biscuit base and refrigerate for 2-3 hours or until it sets.
Remove tart from tin and place on a serving platter. Pour remaining passionfruit syrup over top. Serve with plain yoghurt.
Know your gelatine:
Powdered
Gelatine powder is gelatine that has been dried and broken up into easily dissolvable grains.
Leaves
Made from gelatine that is dried in a flat sheet, leaves often result in a clearer final product than powder.
Vegan
A great vegan alternative is agar agar. Made from seaweed, it sets quickly for a reliably firm result.
