Name: Our Passionfruit Melba Custard Tart is a peachy perfect dessert
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 250g packet Nice biscuits; 150g butter, melted; FILLING; 825g can of peach slices in juice, drained; 600ml thickened cream; 4 eggs; 2 tsp vanilla extract; ¾ cup icing sugar mixture; 2 tbsp custard powder; 125g punnet of raspberries; Fresh passionfruit pulp, to serve

Our Passionfruit Melba Custard Tart is a peachy perfect dessert

She's pretty as a picture and feels a little festive.

Skip to Recipe

Serves 10

Prep

10M

Cook

50M

Resting

Total

TIP – For a smooth biscuit crust, use a straight-sided, flat-base glass to press biscuit crumbs over the base and up the side of the tin.

Ingredients

250g packet Nice biscuits

150g butter, melted

FILLING

825g can of peach slices in juice, drained

600ml thickened cream

4 eggs

2 tsp vanilla extract

¾ cup icing sugar mixture

2 tbsp custard powder

125g punnet of raspberries

Fresh passionfruit pulp, to serve

Method

Step 1

Lightly grease a 24cm round x 3.5cm deep, loose-base flan tin (base measures 21cm).

Step 2

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over the base and up the side of the tin. Place on an oven tray. Refrigerate for 15 mins.

Step 3

To make the Filling, pat dry the peaches on a paper towel. Reserve 125g for decorating. Place 400ml cream, eggs, and vanilla in a large bowl. Sift icing sugar and custard powder over the top. Whisk until smooth.

Step 4

Arrange remaining peaches in chilled biscuit crust. Pour over the custard mixture.

Step 5

Cook in a 150°C preheated oven for 45-50 mins, or until filling is set (it will still have a slight wobble). Transfer to a wire rack to cool. Refrigerate, covered, overnight.

Step 6

Remove tart from tin. Transfer to a serving plate.

Step 7

Beat remaining cream in a small bowl of an electric mixer until firm peaks form.

Step 8

To serve, spoon cream over the top of the tart. Decorate with raspberries and reserved peaches. Drizzle with passionfruit pulp.

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