Peach & Passionfruit Tart
6 serves
Ingredients
20g butter, melted
2 cups panko breadcrumbs
2 tbs plain flour
2 tbs caster sugar
2 eggs, whisked
500g sour cream
3/4 cup pure icing sugar, sifted
2 tsp vanilla extract*
1 small orange, finely grated rind
1 tbs orange juice
2 fresh peaches or plums, halved, stone removed, thinly sliced (or canned)
2 passionfruit, pulp removed
1. Preheat oven to 180°c. Grease a 20cm loose-bottom fluted flan pan with butter.
2. Combine breadcrumbs, flour, sugar & eggs in a bowl. Press over pan base & sides.
Place on a baking tray for 20 mins or until golden & firm. Transfer to a wire rack to cool.
3. Combine sour cream, icing sugar, vanilla, orange rind & juice in a bowl.
Spoon into cold tart shell. Spread evenly and chill for 2 hours to set.
3. Arrange peach over tart. Spoon passionfruit over peaches. Serve.