This no-bake creamy passionfruit mousse tart is a delicious blend of Australian malt biscuits and a traditional passionfruit dessert from Brazil. It takes just 20 minutes to make before setting in the fridge for four hours. It's the perfect tart to take to Nan's for afternoon tea!
Ingredients
- 600ml cream
- 1/3 cup condensed milk
- 180ml can passionfruit, separated from seeds
- 5 gelatine leaves
- Arnotts 250g malt-O-milk biscuits
- 100g butter, melted
- Extra canned passionfruit, for drizzling
Method
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Step 1Melt butter in a saucepan.
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Step 2Add entire packet of biscuits to a blender and pulse until crushed. Mix with melted butter and push into a tart tin with a removable base.
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Step 3In a clean bowl, add cream, passionfruit juice and condensed milk. Whisk until combined and set aside.
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Step 4Soak gelatine sheets in cold water for 5-7 minutes, until soft. Remove sheets from the water, squeezing out excess liquid. Melt the gelatine leaves ina suacepan over gentle heat for 30 seconds.
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Step 5Using a soup ladle, spoon small amounts of the cream mixture into the melted gelatine, mixing as you go to ensure there are no lumps. Continue until all the mixture is in the pot. Pour back into the glass bowl and whisk for 5 seconds.
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Step 6Pour the cream mixture over the biscuit base and place in the refrigerator to set for at least 4 hours.
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Step 7Once set, remove from the tart tin and drizzle with passionfruit juice.
Recipe Reviews (3)
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