Feijoa and custard crumble tart

This feijoa crumble recipe has layers of delicious sweet pastry, feijoas, custard and crumble that combine to make an irresistible slice - perfect for an afternoon treat with a cup of tea!

  • 30 mins preparation
  • 25 mins cooking
  • Serves 8
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Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.


  • 1 sheet sweet short pastry
  • 5 large feijoas (or enough to fill the tart)
  • 3 eggs
  • 1/2 cup caster sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup cream
  • 1 cup plain flour
  • 100 gram 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.