No pastry required. The crust is a simple blend of Firehook Sea Salt crackers, brown sugar, sweet crumbly biscuits, and butter. The addition of the sea salt crackers adds deep, toasty notes to the crust. The filling is a bright, fragrant passion fruit and lime curd that comes together in minutes.
INGREDIENTS:
For the sea salt and brown sugar crust:
- 120 g slightly sweet, crunchy whole wheat biscuits
- 50g Firehook Classic Sea Salt Crackers (they add the perfect salty, toasty bite)
- 115 g unsalted butter, melted
- 1 ½ tbsp light brown sugar
- Pinch of salt
For the passion fruit and lime filling:
- 100 ml pure passion fruit pulp (without seeds)
- 4 large egg yolks, room temperature
- 397g/ 1 can sweetened condensed milk
- 15-20ml of lime juice + zest of one lime
- 1 pinch of salt (don’t be shy)
For the lemon vanilla whipped cream:
- 150 ml cold double/heavy cream
- 125 g cold mascarpone
- 1 tbsp icing sugar (add more to taste)
- Zest of 1 lemon (or lime)
- 1 tsp vanilla paste
- Pinch of salt (optional)
For serving:
INSTRUCTIONS:
- Sea salt and brown sugar crust – Preheat the oven to 180°C (350°F). Place the Firehook Classic Sea Salt crackers and biscuits in a food processor and process until they resemble fine crumbs. Alternatively, seal them in a ziplock bag and bash them with a rolling pin! Place the crumbs, melted butter, light brown sugar, and a pinch of salt in a medium bowl and mix thoroughly. Press the mixture firmly into the base and sides of a 23 cm (9-inch) pie bowl or tart tin, using the bottom of a measuring cup to smooth out. Bake for 10 minutes, then set aside to cool completely.
- Passion fruit and lime filling – Whisk the egg yolks, condensed milk, passion fruit, lime juice, zest and salt in a bowl until smooth. Pour into the cooled crust and bake for 13–15 minutes until just set whilst still maintaining a slight wobble in the center. Allow the pie to cool to room temperature (approx. 20-30 minutes), then refrigerate for at least 2 hours before serving.
- Lemon vanilla whipped cream – In a stand mixer or large bowl, whisk the mascarpone, icing sugar, and vanilla on low for 10–15 seconds, then increase to medium-high and mix for approx. 1 minute until smooth. Add the cream and lemon zest. Start mixing on low for 10–20 seconds, then increase to medium-high and whip until stiff peaks form, be careful not to overwhip.
- Top the pie with lemon vanilla whipped cream and, just before serving, decorate with fresh passion fruit and pulp.
INSTRUCTIONS:
- Sea salt and brown sugar crust – Preheat the oven to 180°C (350°F). Place the Firehook Classic Sea Salt crackers and biscuits in a food processor and process until they resemble fine crumbs. Alternatively, seal them in a ziplock bag and bash them with a rolling pin! Place the crumbs, melted butter, light brown sugar, and a pinch of salt in a medium bowl and mix thoroughly. Press the mixture firmly into the base and sides of a 23 cm (9-inch) pie bowl or tart tin, using the bottom of a measuring cup to smooth out. Bake for 10 minutes, then set aside to cool completely.
- Passion fruit and lime filling – Whisk the egg yolks, condensed milk, passion fruit, lime juice, zest and salt in a bowl until smooth. Pour into the cooled crust and bake for 13–15 minutes until just set whilst still maintaining a slight wobble in the center. Allow the pie to cool to room temperature (approx. 20-30 minutes), then refrigerate for at least 2 hours before serving.
- Lemon vanilla whipped cream – In a stand mixer or large bowl, whisk the mascarpone, icing sugar, and vanilla on low for 10–15 seconds, then increase to medium-high and mix for approx. 1 minute until smooth. Add the cream and lemon zest. Start mixing on low for 10–20 seconds, then increase to medium-high and whip until stiff peaks form, be careful not to overwhip.
- Top the pie with lemon vanilla whipped cream and, just before serving, decorate with fresh passion fruit and pulp.
