My Dad’s favourite desert is condense milk tart. Mum would make it all the time when we were kids, but I always wished it had passionfruit in it! For some odd reason I loved biting down on those little black seeds (probably not the best for my teeth!) yet Dad didn’t like passionfruit so Mum always made plain.
I guarantee this desert to be a big hit and you don’t need much to make it either. Plus there’s no baking involved! I was lucky enough to have some of my Mum’s home-grown passionfruits and lemons last time I made it which gave it an extra tasty kick!
Cue Passion Pit‘s new album Gossamer (I saw them at Splendour in the Grass in Bryon Bay last month – outstanding) and get cracking.
passionfruit condense milk tart
1 packet Gingernut biscuits (or Nice biscuits if you prefer)
1 packet cream cheese (250gms)
2-3 lemons (juice)
2 large passionfruits
2 tablespoons of butter
1 tin condense milk
1. Grease a 20cm spring-form cake tin or pie dish.
2. Process biscuits in a food processor or crush them till they are fine.
3. Melt the butter and add to crushed biscuits, mix roughly.
4. Firmly press the mixture into the greased tin or pie dish (you can use the back of the spoon to really press down hard)
5. Place into the fridge to set.
1. Beat the cream cheese on low and slow add the condense milk and mix until smooth (this can take some time if the cream cheese is firm).
2. Juice lemons and add gradually to the cheese mixture. Fold in passionfruit pulp and seeds (if you’re not a fan of passionfruit seeds simple drain the passionfruit pulp through a sieve and add the juice to the mixture).
3. Remove base from fridge and pour the cheese mixture into the base.
4. Place in the fridge for 2-3 hours or until set. It should be firm to touch.
Cut a huge slab for yourself and enjoy!
Newie song suggestion – Passion Pit – Take a walk
Oldie song suggestion – Paul Kelly – Leaps and bounds