Bake of the Week: Strawberry and passion fruit icebox pie

THERE’S so much lovely fruit around during the summer months, using it to make something special is a must.

This strawberry and passion fruit showstopper is actually really easy to make.

However, anyone you serve it to will think you’re a baking genius. We won’t tell them if you don’t.

Thanks to Waitrose.com for this week’s perfect bake.

You’ll need

200g pack shortcake biscuits

75g unsalted butter, melted

½ tsp vanilla powder

8 passion fruit, sieved and pips discarded

Juice of 1 lemon

4 medium egg, yolks only

397g can condensed milk

400g strawberries

300ml double cream

1 passion fruit, to serve

Method

Preheat the oven to 180C/160C fan/gas 4. Lightly grease a 23cm tart tin.

Blitz the biscuits in a food processor to a fine crumb (or place in a sealed food bag and crush with a rolling pin) Add the melted butter and vanilla, and pulse again to combine.

Transfer to the prepared tin and press into the sides and base with the back of spoon until evenly distributed. Place in the oven to bake for 10 minutes.

Strain the passion fruit juice into a large bowl (about 100ml), add the lemon juice, egg yolk and condensed milk, and whisk to combine before pouring into the biscuit base. Level with the back of a spoon and slide into the oven to bake for 15 minutes until just set but with a slight wobble.

Remove from the oven and leave to cool before popping in the fridge to chill for at least 3 hours.

Slice the strawberries and place on top of the set pie. Softly whip the cream, then pile on top of the strawberries, drizzle with a little extra passion fruit and serve.