Pawpaw Custard Tart

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (or finely crushed digestive biscuits)
• 1/3 cup melted butter
• 2 tbsp sugar

For the filling:

• 1 cup ripe pawpaw pulp (remove seeds and scoop out the flesh)
• 3 large eggs
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1/4 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional)
• Pinch of salt

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
   • Press this mixture into the bottom and sides of a 9-inch tart pan, ensuring an even layer.
   • Bake the crust for 8-10 minutes, until lightly golden. Remove and let it cool.
2. Make the Filling:
   • In a blender or food processor, combine the pawpaw pulp, eggs, heavy cream, sugar, vanilla, cinnamon (if using), and salt. Blend until smooth.
   • Pour the filling mixture over the cooled crust, spreading it evenly.
3. Bake the Tart:
   • Carefully place the tart in the oven and bake for 25-30 minutes or until the custard is set but slightly wobbly in the center.
   • Remove from the oven and let it cool completely.
4. Serve:
   • Chill the tart in the refrigerator for at least 2 hours before serving.
   • Garnish with a sprinkle of cinnamon or thin banana slices for extra flavor.

Notes:

• The pawpaw’s creamy texture and tropical flavor make this tart unique and delightful.
• Store leftovers in the refrigerator, covere