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
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.