Serves 8

Ingredients:

For the crust:

250g gingernut biscuits

Pinch of salt

100g unsalted butter, melted & slightly cooled

For the filling:

200ml creme fraiche, room temperature

250ml mascarpone cheese , room temperature

1/4 cup caster sugar

pinch of salt

1/2 ts vanilla extract

3 ripe passionfruit

For the topping:

1 ripe passionfruit

Fresh whipped cream (optional)

Method:

For the crust:

Preheat oven to 180 c.

Add the gingernut biscuits to a food processor & blitz until you get fine crumbs.

Add in the salt & pulse a couple of times to mix.

Next, add in the melted butter & blitz until the mixture resembles wet sand.

Pour the mixture into a 24cm loose bottom tart/quiche tin, pressing miture into the bottom & up the sides of the tin.

Make sure you press firmly as this helps the base to stay together when slicing & serving.

Place in oven & bake for 5-10 minutes, or until the crust becomes fragrent.

Remove from oven & set aside to cool completely.

For the filling:

Using a stand mixer with the paddle attachment fitted, or a hand held mixer, cream the mascarpone cheese until light & fluffy.

Add in the creme fraiche & sugar & cream together on a medium speed to 8-10 minutes, scraping the bowl down as needed. I know this seems like a long time, but it’s so worth it – this filling is so light!

Next, add in the salt & vanilla & mix on low until incorperated.

Fold in the passionfruit until all mixed in & pour into the tart crust.

Smooth out the filling with an offset spatula or the back of a spoon & drizzle over the extra passionfruit pulp.

place in the fridge to chill for 4 hours, or overnight.

When ready to serve, top with whipped cream & enjoy!