Chilled Passionfruit and Custard Tart


Chilled Passionfruit and Custard Tart
Impress the whole family with this delicious chilled passionfruit and custard tart - no cooking necessary.

Serves 4.


2/3 cup passionfruit pulp

2 cups caster sugar

1 cup water

4 leaves gelatine, soaked in cold water

250g butternut biscuits

100g butter, melted

500g Pauls Double Thick Vanilla

Custard, store-bought

300ml plain yoghurt, extra to serve


1. To make passionfruit syrup, place passionfruit, sugar and  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.

2. 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.

3. 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.


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