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:
- 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.
- 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.
- 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.
- 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
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