Chilled passionfruit and custard tart
Chilled Passionfruit and Custard Tart recipe, brought to you by MiNDFOOD.
Chilled passionfruit and custard tart
Impress the whole family with this delicious chilled passionfruit and custard tart – no cooking necessary.
Serves 4.
2 cups caster sugar
1 cup water
4 leaves gelatine, soaked
in cold water250g 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.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.
6 Comments on Chilled passionfruit and custard tart
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My other half is on the comp at the moment, just asked him to print this yummy sounding recipe out but a little confused on the gelatine ,,what do you class as a leave? Is it the same as a sachet ,,which is 3tsp ,And approximately how many passion fruit do I buy as I don’t normally have them, sorry but must try as it sounds really yum
Hi still hopeing for an answer to the above question if anyone knows cheers
that sounds nice and so easy.I will have to make my own custard as I am lactose intolerant.I will make it this week for my family
Christine,you can buy gelatine in a powder or leaves and you will need 4-6 passionfruit or buy a tin or two.Hope this helps you,Geoff
Made this recipe the other day. I used gelatine powder instead of the leaves having checked Google for how many teaspoons = a leaf. So used 2 tspns of gelatine which should have equalled 4 leaves of gelatine. It did not set at all and had to serve direct from the tin rather than present on a plate. Found the concoction was perhaps a little too sweet as well. Not sure how much extra gelatine I should use to end up with a firmer tart (don’t want to over do it). Any other feedback?