LILY’S PASSION FRUIT TART

Ingredients :

2 lb (1k) fresh passion fruit

Crust:

2 1/3 cups all purpose flour

1 cup confectioners sugar

8 oz (225 g) unsalted butter

1 teaspoon vanilla

Pinch of salt

Filling:

8 oz (225 g) cream cheese

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla

1 cup passion fruit juice

3 teaspoons unflavored gelatine

2 cups heavy cream

4 tablespoons confectioners sugar

Glaze:

7 tablespoons passion fruit juice

1 tablespoons sugar

1 teaspoon cornstarch

Passion fruit seeds, for decoration

Sauce:

Passion fruit juice

Water

1 tablespoon sugar (to taste)

1 teaspoon arrowroot

Preparation:

Open passion fruit with the help of a knife. Empty contents into the blender with ¼ cup water. Pulse blender 2 or 3 times, just to allow seeds separate from pulp. Strain juice. Discard seeds, keeping a few for decoration. If no fresh passion fruit is available, use canned juice.

Crust:
Combine or process all ingredients to make a dough. Cool dough for 30 minutes. Remove from refrigerator and roll out dough between two plastic films. Remove upper film and invert dough onto a pie pan. Line mold. Bake in preheated oven 350 °F (180 °C) for 25 minutes. Remove from oven and cool.

Filling:
Whip cream cheese until creamy and soft. Add condensed milk and 1 cup of passion fruit juice. Soak gelatin in ¼ cup water for a few minutes, heat until dissolved. Cool. Add to passion fruit mixture.

Whip heavy cream until thick, as for chantilly and add confectioners sugar. Fold into the filling mixture. Pour preparation on cold crust. Sprinkle reserved passion fruit seeds on top.

Glaze:
Combine 7 tablespoons passion fruit juice, sugar and cornstarch. Bring to a boil and cook for 3 minutes. Remove from heat. Pour carefully over filling, covering the whole surface. Refrigerate.

Sauce:
Combine remaining passion fruit juice with sugar to taste and arrowroot. Bring to boil, stirring and cook until lightly thickened.

Serve this sauce in a sauceboat.

6 – 8 servings

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