Feijoa custard tart

Try this easy tart, served with a gingernut crumb and lashings of whipped cream, the next time you need to impress with a dessert. It’s simply gorgeous.

By Nici Wickes
  • 20 mins preparation
  • 50 mins cooking plus chilling
  • Serves 8
  • Print


  • 200 g sweet short-crust pastry
  • 1 cup cream
  • 1/4 cup milk
  • 4 egg yolks
  • 1/4 cup caster sugar
  • 2 tsp cornflour
  • 1 tsp vanilla extract
  • 6 feijoas, peeled, 2cm-sliced
  • Whipped cream
  • 6-8 gingernuts, crushed, to serve


  • 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!

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