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Passionfruit Custard and Apricot Tart

Create a day to remember with delicious treats that will wow your guests.
8
45M
8M
53M

It is easier to pour topping over the tart while it is still in the fridge. Tart can be made up to one day ahead. You will need about 3 to 4 passionfruit for this recipe.

Ingredients

Method

1.

Grease a 13cm x 35cm rectangular loose-base an 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 corn flour in a medium heatproof bowl. Whisk in 1⁄4 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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