Passionfruit Tart

Sunday, December 20, 2020

"Do all things with passion."

I've been craving passionfruit for so long, and this has been one of the desserts I've wanted to make for just as long. I don't know why I found it so hard to get my hands on granadilla pulp. I prefer the tub over the tin, which is probably why I kept putting off making a passionfruit dessert.

This is an easy and quick recipe I was inspired to come up with, that will hit the spot in this heat. Well, unless you're the rest of the world and you're in the middle of winter, lol save it for summer next year. It's delicious and has not become my lifesaver recipe! I plan on making this recipe as mini tarts in the future, which are perfect for any party.

Also, this recipe is a Teatime Treats Collab with some amazing women on Instagram. Which you can click here to check out my Instagram post and check out the other ladies' recipes.

Finally, down below, I share the method with the step-by-step pictures. If you would like to follow the method without the pictures, I share that right after. I have also linked other dessert recipes I have shared on my blog before down below, so you can check that out.

INGREDIENTS

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CRUST

1 Packet Digestive Biscuits (300g)

1 - 2 Tbsp Brown or White Sugar

1/2 Cup Butter - melted

FILLING

1 Can Condensed Milk (385g)

5 Egg Yolks

2 Tubs Granadilla Pulp (1 Cup)

GARNISH

Edible Flowers

1 Tub Granadilla Pulp (1/2 Cup)

METHOD WITH PICTURES

1. First pre-heat your oven to 180 Degrees C and crush your biscuits in a bowl.

2. Next, add your sugar and butter to your crushed biscuits. Mix it all together till it's properly incorporated.

3. In your pie or tart tin, spray it down with some greaseproof spray, before lining the pan with your biscuit mix.

4. Use a spoon to press down the edges and make sure it's all leveled.

5. Pop your tart tin into the own and bake for 10 - 15 minutes. Once the base is done, remove it from the oven and leave it to cool.

6. While your base is in the oven (or if it's cooling, leave the oven turned on), make your filling. Whisk together your condensed milk, egg yolks, and granadilla pulp. You can strain out the seeds from the mix if you'd like a smooth filling; I left them in because I liked it that way.

7. Pour your filling into the pan, spreading it over your biscuit base evenly.

8. Once this is done, place it back into the oven for 20 - 25 minutes.

9. You'll know it's done when the tart has set, but it's a bit jiggly when you move it. So once it's done, remove it from the oven and let it cool down for a few hours before carefully removing it from the tart pan.

10. If you're planning on serving it later on in the day, go ahead and garnish it before leaving it to chill in the fridge. However, if you're serving it the next day, let it chill in the fridge overnight before you garnish it and serve. To decorate it, top it with some more granadilla pulp and edible flowers; you may serve it with whipped cream for extra sweetness.

METHOD WITHOUT PICTURES

First, pre-heat your oven to 180 Degrees C and crush your biscuits in a bowl.
Next, add your sugar and butter to your crushed biscuits. Mix it all together till it's properly incorporated.
In your pie or tart tin, spray it down with some greaseproof spray before lining the pan with your biscuit mix.
Use a spoon to press down the edges and make sure it's all leveled.
Pop your tart tin into the own and bake for 10 - 15 minutes. Once your base is done, remove it from the oven and leave it to cool.
While your base is in the oven (or if it's cooling, leave the oven turned on), make your filling. Whisk together your condensed milk, egg yolks, and granadilla pulp. You can strain out the seeds from the mix if you'd like a smooth filling; I left them in because I liked it that way.
Pour your filling into the pan, spreading it over your biscuit base evenly.
Once this is done, place it back into the oven for 20 - 25 minutes.
You'll know it's done when the tart has set, but it's a bit jiggly when you move it. So once it's done, remove it from the oven and let it cools down for a few hours before carefully removing it from the tart pan.
If you're planning on serving it later on in the day, go ahead and garnish it before leaving it to chill in the fridge. However, if you're serving it the next day, let it chill in the fridge overnight before you garnish it and serve. To decorate it, top it with some more granadilla pulp and edible flowers; you may serve it with whipped cream for extra sweetness.