My last feijoa recipe for the year! I managed to bring a few home with me and we've been enjoying them, but this tart used up the last few. Luckily, it was delicious, so I feel pretty good about using them up this way. And I doubt they would've kept much longer anyway. After a week, they were definitely reaching their "use by".

TF and I both liked this pie. Although, I have to admit that I found it a bit too sweet. I think I'd cut the sugar significantly next time. I might also try swapping out some of the flour for oats, since I do enjoy a crumble with oats in!

Feijoa and Custard Crumble Tart

Slightly adapted from NZ Woman's Weekly

Ingredients

• 1/2 recipe sourdough pastry or sweet shortcrust pastry
• 3 large eggs
• 50g sugar
• 1 tsp. vanilla extract
• 1/2 c. heavy (35%) cream or half-and-half (10% MF)
• 1/2 c. flour
• 50g brown sugar
• 100g butter
• 1/2 c. rolled oats
• 250g fejoas, scooped and sliced

Directions

1. Make your pastry, wrap, and chill it for at least 30 minutes.
2. Preheat oven to 190°C (375°F) and place a baking sheet in the oven.
3. Roll out the pastry and use it to line a 23cm (9") pie plate, crimp the edges, and line it with baking paper and fill it with baking beans.
4. Blind bake the pastry shell for 15 minutes, then remove the baking paper and pie weights and continue baking for another 5 minutes.
5. Remove the pastry shell from the oven and set aside and reduce oven temperature to 160°C (325°F).
6. Beat the eggs with the sugar, vanilla, and cream.
7. In a separate bowl, combine the flour and brown sugar and cut in the butter. Then mix in the oats.
8. Place the feijoas in the pastry shell and pour in the custard, then sprinkle with the crumble topping.
9. Return to oven and bake at 160°C (325°F) until custard is just set (~25 minutes).
10. Serve with whipped cream and or powdered sugar.