Ingredients
Base
- 1 cup self raising flour
- 1/2 cup caster sugar
- 115 g butter melted
- 1 egg
Cream Filling
- 1 400 g can sweetened condensed milk
- 1 250 g Nestle reduced cream
- 3 lemons juiced
Passionfruit Topping
- 1 cup water
- 1/2 cup caster sugar
- 2 heaped tbsp custard power mixed with 1/2 cup water
- 4 passionfruit
Instructions
Base
- Mix together ingredients and press into a 30cm fluted tart tin or a rectangular slice tin.
- Bake for 10 mins on 180°C or until golden brown.
- Allow to cool.
Cream Filling
- Combine all ingredients together and beat until slightly thickened.
- Pour over cooled base and put in the fridge to set.
Passionfruit Topping
- Stir water, caster sugar and custard power disolved into water in a saucepan over low heat until thickened.
- Allow mixture to cool before adding the pulp of the passionfruit.
- Pour passionfruit mixture over the cream filling and put back in the fridge to set (I like to let mine set over night before slicing).