Passionfruit marshmallow tart

It's been a really overcast, rainy and miserable week here in Brisbane. While it's not even remotely cold (actually it's hideously humid), there's something about this weather that makes me want to believe it's winter and bust out some cold weather cooking.

The best thing about cold weather for me? Dessert. Whether it's a hot or cold pudding (as we call it), it's such a comforting thing to curl up and watch the rain with. Plus, if I crank the air-conditioner up enough, I can almost convince myself it's winter.

The great thing about making a wintry dessert in summer is I can still incorporate the fantastic summer fruits that are about at the moment. While this marshmallow tart is delicious with lemon, or even a layer of caramel,  passionfruit just imparts such a wonderful, summery flavour that really goes beautifully with the coconut-ty base.

On another note - if you've never made marshmallow before, please try! It's such a simple and rewarding sweet treat to make, and it never fails to impress. Plus, it holds up much better than a more traditional meringue topping - it doesn't weep and it stays fresh for several days.

Passionfruit marshmallow tart

Ingredients:

• 1 cup self-raising flour
• 3/4 cup shredded coconut
• 1/2 cup brown sugar
• 150g butter, melted
• 1 can sweetened condensed milk
• 2/3 cup passionfruit pulp (canned or fresh)
• 2 egg yolks
• 1/2 cup glucose syrup
• 10g powdered gelatin
• 1 cup white sugar
• 1/2 cup water, divided
• 1 teaspoon vanilla
• Passionfruit curd, to serve 
• Toasted coconut, to serve

Method:

• Preheat oven to 180 degrees C. Combine self-raising flour, shredded coconut, brown sugar and melted butter in a bowl. Press into a greased, loose base flan tin and bake for 10-12 minutes or until golden.
• Combine sweetened condensed milk, egg yolks and passionfruit until just combined. Pour over tart base and bake for 10 minutes or until just set. Refrigerate to cool.
• Combine gelatin with 1/4 cup water in a stand mixer bowl. Leave to bloom.
• Combine remaining water, sugar and corn syrup in a small saucepan. Simmer, without stirring, until the syrup reaches 115 degrees C. Once at temperature, pour into prepared gelatin in stand mixer and mix on high speed for 5-7 minutes or until very thick and white.
• Scoop onto the cooling tart, and sprinkle with coconut if desired. Allow to set for 2-3 hours and slice with a warm knife when ready!