Zingy, creamy and a little bit crunchy.
1 sheet frozen shortcrust pastry, thawed
1/4 cup caster sugar, plus 1 tablespoon extra
8 passionfruit, pulp
4 custard apples, quartered
Clotted cream, to serve
Preheat oven to 180°C or 160°C fan. Line a baking tray with baking paper.
Cut eight 7cm rounds from pastry. Place on prepared tray, brush with a little water and sprinkle with extra sugar. Bake for 12-15 minutes, until pale golden. Cool.
Meanwhile, combine sugar with 1/4 cup water in a small saucepan on low heat. Stir until sugar dissolves. Add passionfruit pulp and simmer for 5-7 minutes, until mixture is syrupy. Cool slightly.
Cut away custard apple skin and remove seeds, then slice. Pour a little passionfruit syrup into each serving glass. Add custard apple slices and a little more syrup. Top with a pastry disc and serve with cream.
Courtesy of Australian Women's Weekly