- 300g Anzac biscuits
- 125g unsalted butter, melted, cooled
- 2 tsp vanilla bean paste
- 1/4 cup boiling water
- 3 tsp gelatine powder
- 3 eggs, separated
- 240g caster sugar
- 3/4 (185ml) passionfruit pulp
- 2 tbsp water
- 30g unsalted butter, extra, chopped
- 2 large firm ripe bananas, thickly sliced
- Process biscuits in a food processor until fine crumbs form. Add the butter and vanilla and process to combine. Divide among 8 round 10.5cm, non-stick fluted tart tins, with removable bases. Press the biscuit mixture over the bases and sides. Place in the fridge for 1 hour or until firm.
- Place the boiling water in a small heatproof bowl and sprinkle over the gelatine. Whisk with a fork until gelatine dissolves. Place egg yolks, 100g (1/2 cup) sugar, 125ml (1/2 cup) of the passionfruit pulp and the gelatine mixture in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir for 3-4 minutes or until mixture thickens slightly, leave to cool.
- Meanwhile, use an electric beater to beat the egg whites and 2 tbsp of the remaining sugar in a bowl until soft peaks form. Fold into the passionfruit mixture. Divide among the tart cases. Place in the fridge for 1 hour or until set.
- Stir the water and remaining sugar in a saucepan over low heat for 4 minutes or until sugar dissolves. Bring to the boil. Simmer, without stirring, brushing the sides of the pan with a wet pastry brush occasionally, for 6 minutes or until golden. Remove from heat. Carefully add the extra butter and remaining passionfruit pulp and swirl to combine. Set aside until the bubbles subside. Transfer to a heatproof bowl and set aside to cool completely.
- Top the tarts with sliced banana and drizzle over the passionfruit caramel.