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  2. passionfruit recipes

Passionfruit Custard Tart

Afternoon tea or dessert? The choice is yours – but you'll definitely want to try this flavoursome passionfruit and apricot tart. - by Barbara Northwood
  • 17 May 2018
Passionfruit Custard Tart
Cook: 53 Minutes - easy - Serves 8
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Afternoon tea or dessert? The choice is yours – but you'll definitely want to try this flavoursome passionfruit and apricot tart.

Ingredients

250 g packet butternut snap cookies

75 g unsalted butter, melted

Filling

300 ml tub thickened cream

½ cup milk

⅓ cup caster sugar

3 free-range egg yolks

2 Tbsp custard powder

2 tsp cornflour

2 Tbsp passionfruit pulp

Topping

2 tsp powdered gelatine

2 Tbsp cold water

½ cup apricot nectar

2 Tbsp apricot jam

Method

  1. Grease a 13cm x 35cm rectangular loose-base flan tin. Place on a tray.
  2. Process cookies in a food processor until finely crushed. Add butter. Process until combined. Press evenly over the base and up sides of prepared tin. Refrigerate.
  3. To make filling, combine cream, milk and sugar in a large saucepan over a medium heat. Stir until sugar is dissolved and mixture is hot. Do not boil.
  4. Whisk together yolks, custard powder and cornflour in a medium heatproof bowl. Whisk in ¼ cup hot milk mixture until smooth. Gradually whisk in remaining hot milk mixture. Return to same saucepan.
  5. Whisk continuously over a medium heat for about 4 minutes, or until mixture is boiling and thickened. Stir in passionfruit. Pour into biscuit case. Spread evenly. Refrigerate while preparing topping.
  6. To make topping, sprinkle gelatine over water in a small, heatproof jug. Sit jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove jug from saucepan.
  7. Drain water from pan. Add apricot nectar and jam. Whisk over a medium to high heat until hot. Stir in hot gelatine mixture. Remove from heat. Pour into a small sieve sitting over a heatproof jug. Stir, discarding apricot skins. Cool to room temperature.
  8. Slowly pour apricot mixture over the top of the custard. Refrigerate for 6 hours, or overnight until set.
  9. To serve, remove tart from tin. Cut into slices.
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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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