Ingredients
Method
1.Preheat oven to 180°C. Place a tray in to heat.
2.Line a fluted tart tin with the pastry. Prick it all over with a fork and set in the fridge to chill for 20 minutes. Then place it on the oven tray and bake until golden – about 12-15 minutes.
3.Heat the cream and milk to trembling. While it heats, whisk the yolks, sugar, cornflour and vanilla in a bowl until pale and thick. Slowly pour the hot cream/milk into the egg/sugar, whisking as you pour. Pour this into the cooked pastry case. Add in the feijoa slices.
4.Reduce oven to 160°C and bake for 40-50 minutes or until the centre is just set. Cool, then chill for 1 hour.
5.Serve with whipped cream and gingernut crumbs.
Feijoas can brown easily, so with this tart, Nici used under-ripe fruit as they turn an almost lavender colour on cooking. Wondering what to do with the egg whites? Make these feijoa and chocolate friands!
Note
