3 great ways with PASSIONFRUIT

SWEET DELIGHTS WITH AN IRRESISTIBLE TROPICAL TANG

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Passionfruit Key Lime Tart

SERVES 8
PREP 30 MINS

■ 250g packet Granita biscuits
■ 100g butter, melted
■ Fresh raspberries, to decorate
FILLING
■ 250g block cream cheese, chopped
■ 1 cup sweetened condensed milk
■ 2 tsp finely grated lime rind
■ ⅓ cup lime juice
■ 2 tbsp fresh passionfruit pulp, plus extra to decorate
■ 1 cup thickened cream

1 Lightly grease a 24cm loose-based flan tin (3.5cm deep).

2 Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base and up side of tin. Refrigerate while making filling.

3 FILLING Beat cream cheese in a large bowl of an electric mixer until smooth. Add condensed milk, rind, juice and pulp. Beat until combined. Add cream. Beat until soft peaks form. Spoon into biscuit crust. Smooth over top. Refrigerate for about 4 hours, or until set.