Apple-feijoa crumble and feijoa jam seem to be the two most popular ways to use up feijoas. That said, I've alredy done a couple of crumbles at this point, so I've been looking around for other feijoa recipes. There are lots of interesting options, but I settled on this feijoa custard tart to start with, both because it looked fairly easy to make and because Reiver loves custard.

I'm pretty happy with how this one came out! The custard set up nicely and the crushed gingernuts and whipped cream make a nice complement without overpowering the fruit.

I have scaled the recipe up slightly from the original because the pie plate that Reiver has is quite large, so I felt that it might want a bit of extra filling. I used an extra 1/4 c. of milk, one additional egg yolk, an extra teaspoon of cornstarch, and one more feijoa. This just filled the pie nicely. (Plus, the extra egg yolk meant that I had the right number of whites left over to make friands!) If you have a particularly large or small pie plate, you may wish to scale the recipe up or down somewhat.

Feijoa Custard Tart

Slightly adapted from NZ Woman's Weekly

Ingredients

• 1 recipe sourdough pastry¹
• 1 c. heavy (35%) cream
• 1/2 c. milk
• 5 large egg yolks
• 1/4 c. sugar
• 1 Tbsp. cornstarch (cornflour)
• 1 tsp. vanilla extract
• 7-8 feijoas, halved (and sliced if large)
• whipped cream, to serve
• crushed gingernuts, to serve

Directions

1. Preheat oven to 190°C (375°F).
2. Roll out your pastry and use it to line your pie plate.
3. Trim and crimp the edges.
4. Prick with a fork, line with baking paper, and fill with pie weights (baking beans).
5. Bake at 190°C (375°F) for ~15 minutes.
6. Remove the baking paper and pie weights and bake for another 5 minutes to dry out the bottom.
7. Meanwhile, heat the milk and cream until steaming and just beginning to tremble.
8. Beat the egg yolks with the sugar, cornstarch, and vanilla until pale.
9. Slowly pour the hot cream mixture into the eggs while wisking.
10. Pour the custard into the par-baked pie shell.
11. Arrange the feijoa slices in the custard.
12. Reduce oven temperature to 160°C (325°F) and bake until custard is just set (~50 minutes).
13. Remove from oven and allow to cool.
14. Cover and chill for ~1 hour.
15. Serve garnished with crushed gingernuts and whipped cream.

---

¹ The original recipe calls for a sweet shortcrust pastry, which, to be fair, I'm sure would have been lovely here. But I also don't really feel like a sweet shortcrust is necessary most of the time. And I love my sourdough pastry so much that I will happily substitute it for most other varieties of shortcrust. Personally, I think it worked quite well here! ^Back