Passionfruit tart
Ready in around 30 mins
Nutritional Info:
- Energy: 2106kj (503Kcal)
- Protein: 9g
- Carbohydrate: 60g
- Fat: 24g
- Contains: Gluten, Wheat, Egg, Milk, Soy, Sulphites
Serving Amount:
Serves
Cooking Instructions:
- Preheat the oven to 170⁰C (fan bake).
- Line the base of a 22-24 cm diameter loose bottom tart tin with baking paper and grease the sides. Cut 130g of butter into cubes, place in a pot and melt gently over a medium-low heat. Once melted, add the arrowroot biscuit crumb and mix well until combined. Place the crumb into the tart tin and press firmly into the base and up the sides. Place into the oven and bake for 10 mins. Remove from the oven and allow to cool.
- Separate the egg yolks into a mixing bowl, discarding the whites. Add the condensed milk and beat on high for 2-3 mins with an electric beater. Pour in the lime juice and beat for a further 1-2 mins. Add 2/3’s of the passionfruit syrup and stir to combine. Pour the mixture into the base of the crumb and bake in the oven for 10 mins. Remove from the oven and allow to cool before chilling in the fridge for a minimum of 3 hours or overnight.
- Remove the tart from the tin and pour over the remaining passionfruit syrup. Slice into pieces and serve.
BEFORE COOKING:
TO PREPARE THE BASE:
TO PREPARE THE PASSIONFRUIT AND LIME FILLING:
TO SERVE:
Ingredients In your box:
- Serves 6 to 8 people
- 1 bag of arrowroot biscuit crumbs
- 1 pack of eggs
- 1 pot of lime juice
- 1 pot of passionfruit syrup
- 1 tin of condensed milk
- Pantry staples: 130g of butter
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