Passion Fruit Tart (No Bake)

A buttery biscuit base filled with a creamy passion fruit filling, with lime and vanilla

📝 Ingredients

• 275 g Digestive biscuits
• 135 g Butter or baking spread (melted)
• 550 ml Double cream
• 185 g Icing sugar
• 1 Lime (zest only, optional)
• 135 g Passion fruit puree (I used Funkin Pro)
• 2 tsp Vanilla extract
• 100 ml Double cream
• 1/2 tsp Icing sugar
• 1 Passion fruit (optional)

👨‍🍳 Instructions

1. 1Blitz the biscuits into crumbs using a food processor, or you can put them in a bowl or freezer bag and bash them up with the end of a rolling pin
2. 2Place the biscuit crumbs into a bowl. Add the melted butter and mix it in
3. 3Press the biscuit mixture into the base and sides of a 9" loose bottomed tart tin
4. 4Put the biscuit base in the fridge while you make the filling
5. 5Put the icing sugar into a large saucepan (the mixture will more than double in size when it boils so use one with high sides), then add the double cream slowly, whisking as your pour. Mix the icing sugar and cream together until smooth
6. 6If using, zest the lime into the cream mixture
7. 7Heat the cream mixture to a boil, stirring it constantly all the time. When it boils, let it boil for 2 minutes, again stirring it constantly while it boils
8. 8Take off the heat and stir in the passion fruit puree and vanilla extract
9. 9If you want to remove the lime zest, strain the mixture through a fine sieve into a jug. If not, pour the mixture straight into a jug
10. 10With the biscuit base still in the fridge, pour the filling into it. This will save any spillages trying to carry it to the fridge as you want the filling to be right to the top
11. 11Leave in the fridge for at least 4 hours, or ideally overnight, to set
12. 12For decoration, whip up the double cream with the icing sugar
13. 13Remove the tart from the tin and pipe the whipped cream around the edges. Then garnish with some fresh passion fruit if you like
14. 14Store the tart in the fridge and eat within 3 days