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.
