• Partnered with
  • Serves 8
  • 30 mins prep
  • 25 mins cook

Feijoa and custard crumble tart

This recipe has layers of delicious sweet pastry, feijoas, custard and crumble that combine to make an irresistible slice


  • 1 sheet sweet short pastry
  • 5 large feijoas (or enough to fill the tart)
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup cream
  • 1 cup plain flour
  • 100 g chilled butter
  • 1/2 cup brown sugar
  • icing sugar to dust
  • cream or natural yoghurt to serve


  1. Preheat oven to 190°C.
  2. Line a 22.5cm square or similar-sized round tart tin with pastry (you may have to roll it out a little to fit the tin). Place a piece of baking paper over the pastry, then top with blind-baking beans/rice or dried pasta. Bake for 10 minutes.
  3. Take the tin from the oven, remove the blind-baking material and baking paper, then set aside. Leave oven on.
  4. Peel and cut feijoas into 1cm slices, then layer over the pastry shell.
  5. Mix eggs, sugar, vanilla and cream together in a jug. Whisk until well combined.
  6. In a food processer or mini blender, place the flour, chilled butter and brown sugar. Pulse until the mixture resembles crumbs.
  7. Pour egg mixture carefully over the feijoas, then scatter over crumble mixture.
  8. Bake for approximately 20 minutes or until the custard mixture is set and the crumble is golden.
  9. When ready to serve, dust with icing sugar and serve with cream or natural yoghurt.

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