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.
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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Ingredients
- 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
Method
- 1Preheat oven to 190°C.
- 2Line 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.
- 3Take the tin from the oven, remove the blind-baking material and baking paper, then set aside. Leave oven on.
- 4Peel and cut feijoas into 1cm slices, then layer over the pastry shell.
- 5Mix eggs, sugar, vanilla and cream together in a jug. Whisk until well combined.
- 6In a food processer or mini blender, place the flour, chilled butter and brown sugar. Pulse until the mixture resembles crumbs.
- 7Pour egg mixture carefully over the feijoas, then scatter over crumble mixture.
- 8Bake for approximately 20 minutes or until the custard mixture is set and the crumble is golden.
- 9When ready to serve, dust with icing sugar and serve with cream or natural yoghurt.
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