Passionfruit tart (no bake)

Passion fruit tart with a slice out of it

This no-bake passion fruit tart is the perfect balance of sweet, tangy, and creamy—all wrapped up in a buttery biscuit base.

5 from 1 vote

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Course: Dessert

Cuisine: Snacks and sweets

Prep Time: 15

Chilling: 4

Total Time: 4 15

Servings:

Calories: 244kcal

Author: Claire Cameron

Ingredients

▢ 2 packets Arnott's Butternut Snap cookies - alternatively something like Anzac biscuits would work.
▢ 4 tablespoon Butter
▢ 400 g tin Condensed milk
▢ 250 ml Cream
▢ ⅓ cup Lemon juice about 2 lemons
▢ 2 teaspoon Gelatine powder
▢ 4 Fresh passionfruit
▢ 2 tablespoon hot water

Instructions

Grease a 22cm loose bottom flan tin with butter.
Grease a 22cm loose bottom flan tin with butter.
Using a food processor, process the biscuits into a fine crumb then add the melted butter & combine until the texture of slightly wet sand.
Tip the mixture into the tin and press firmly using your fingers or the back of a spoon.
Refrigerate for half an hour.
Dissolve the gelatine in the hot water in a cup.
Using a stand mixer, whisk the condensed milk, cream, lemon juice and passionfruit pulp.
Whisk in the gelatine mixture until it starts to thicken.
Spread into the chilled base.
Refrigerate for at least 2 hours before serving.

Notes

Not a fan of passionfruit? You can also make this with citrus juice and zest. Lemon and or lime is just as delicious.

If you didn't want to use the biscuit base, you could also use a shortcrust pastry (like the one we use for classic pumpkin pie or or a pre-bought tart base or for a special treat, you could use ANZAC biscuits.

It's much easier to use a food processor or Thermomix to blitz the biscuits for the base but if you don't have either, you can put them in a ziplock bag, wrap it in a tea towel and whack with a rolling pin (a French rolling pin is our favourite) into a fine crumb.

Nutrition

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations