Feijoa streusel tart

Nuts bring a wide array of nutty, toasty and sweet flavours to dishes – think the sweet butteriness of pine nuts, the milky sweetness of fresh almonds, and the toasty coffee-like taste of roasted hazelnuts.

  • 45 mins cooking
  • Serves 8
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Feijoa streusel tart
  • 300 gram ready-made shortcrust pastry
  • 1 cup plain flour
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • finely grated zest of 1 lemon
  • 100 gram butter
  • 2 tablespoon coconut flakes
  • 70 gram slivered almonds
  • 8 1/2 large feijoas (about 800g)
  • 1 tablespoon lemon juice
  • plain yoghurt, to serve


Feijoa streusel tart
  • 1
    Roll out pastry and line into a 23cm loose-bottomed flan ring. Prick the bottom of the pastry all over with a fork and chill for 15 minutes.
  • 2
    Preheat oven to 190°C, setting a rack in the bottom third of the oven. Set a baking sheet on the oven rack to heat.
  • 3
    To make the streusel topping, blend the flour, brown sugar, cinnamon and lemon zest in a bowl, squashing any lumps of sugar with the back of a wooden spoon. Melt butter and pour in, then mix in coconut flakes and almonds. Set aside.
  • 4
    Line pastry case with baking paper and fill with uncooked beans or rice. Slide the pastry-lined flan ring onto the hot baking sheet and bake for 12-15 minutes, until the pastry is starting to colour around the edges and is set in position.
  • 5
    Cut the feijoas in half and scoop out the flesh. Chop coarsely and sprinkle with lemon juice. Pile into the pastry case and top with the prepared streusel mixture. Bake for 25-30 minutes, until pastry is cooked through and topping is golden-brown.
  • 6
    Cool in the flan ring until firm, then carefully remove metal ring, put tart on a cake rack and slide out metal base. Serve warmish with yoghurt.

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