Passionfruit tart (no bake)

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

▢ 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

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.

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