125g butter
1 cup white sugar
1 tsp vanilla paste or essence
2x eggs
1 & 1/2 cups self raising flour
1/2 tin slice peaches - use as many as you like, but don't overload the tart
1/2 cup Orchard Gold Passionfruit and lemon curd - see recipe below
Icing sugar to dust
Preheat the oven to 160 degrees.
Beat the soften butter with the sugar and vanilla. Add the eggs and beat again. Now add the flour, and fold in until fully combined.
Spray a tart tin with olive and place mixture into tin.
Now places the canned peaches around the top of the mixture, followed by dollops of the passionfruit curd. Bake for 45 minutes.
Once cooled finish with a sprinkle of icing sugar.
Passionfruit and Lemon Curd
100g butter
3x lemon and zest
6x Orchard Gold Passionfruit cubes
3x whole eggs
2x egg yolks
1/2 cup sugar
Melt butter in a pot on low heat. In a seperate bowel whisk
together the eggs and put through a sieve to avoid stringy
bits. Add the rest of the ingredients to the eggs and whisk
well. Once butter is melted add the egg mixture and continue
to stir on a low heat until desired thickness.