Line a narrow loose-bottom tart tray with sweet crust pastry.
Bake blind until lightly browned.
35g (2 Tbsp) castor sugar
200ml fresh cream
5ml vanilla essence
150g (3/4 cup) Barker’s Professional Lemon & Passionfruit Fruit Silk
Beat together until smooth and pour into the pastry base.
Bake at 160°C for approximately 25 minutes until just set and still a bit wobbly in the centre.
Serve as is or dust generously with icing sugar and caramelize the top quickly.
This can be served warm or cold.
Note: For a deeper tart use a deep flan tin and double the filling. This will take approximately 60 minutes to cook.