Passion Fruit Tart Recipe

Ingredients
Crust:
200 g graham crackers (or digestive biscuits), crushed
100 g melted butter
Filling:
1 can (395 g) sweetened condensed milk
1/2 cup fresh passion fruit pulp
1/2 cup heavy cream
1 packet (12 g) unflavored gelatin
1/4 cup warm water
Topping (optional):
Fresh passion fruit pulp with seeds
Instructions
Prepare the crust
In a bowl, mix the crushed crackers with the melted butter until well combined.
Press the mixture firmly into the bottom of a pie pan.
Refrigerate for 15–20 minutes to set.
Prepare the filling
Dissolve the gelatin in warm water and set aside.
In a blender, combine the condensed milk, passion fruit pulp, and heavy cream.
Blend until smooth.
Add the dissolved gelatin and blend again for a few seconds.
Assemble the tart
Pour the filling over the chilled crust.
Smooth the top with a spatula.
Chill
Refrigerate for at least 4 hours, or until firm.
Serve
Top with fresh passion fruit pulp if desired.
Slice and serve chilled.