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  • Makes 1
  • 3 hours
  • Difficulty Medium
  • 18 Ingredients

105 Comments

Deccadancy at its Best


Ingredients (makes 1 large Tart)

  • Ingredience for tart
  • 1/4 Cup sugar
  • 1 egg
  • 1 CUP Flour
  • pinch salt
  • 1/4 cup water
  • 1/4 cup butter
  • THE FILLING
  • 1/2 cup passion fruit pulp
  • 250g cream cheese
  • 1/4 cup sugar
  • 1 can evaporated milk
  • 1 sheet gelatin
  • 1 cup hot water
  • THE TOPPING
  • 1 cup sugar
  • 1 sheet gelatin
  • 1 cup sugar

Method

  1. TO MAKE TART SHELL - Cream butter and sugar together using an electric mixer. Add egg and mix until just combined. Whisk together flour and salt and add to mixture all at once. Add water slowly. Lightly flour and oil a tart pan with removable bottom or a spring form pan. Press the dough against the bottom and sides of the pan. Poke vents in the crust with a fork. Refrigerate for 15 mins. Preheat oven to 400 degrees and bake crust for 15 mins or until golden. Let cool completely.
  2. THE FILLING - Puree pulp in blender and press through strainer to remove the seeds. Beat cream cheese and sugar using an electric mixer until smooth. Add pulp and evaporated milk. Dissolve gelatin in water and slowly add to batter until fully combined. Pour over crust and refrigerate until set, at least 2 hours.
  3. THE TOPPING - Dissolve gelatin and sugar in hot water. Add pulp, including seeds. Place bowl in an ice bath to cool mixture to room temperature. Gently ladle the topping onto the mousse. Refrigerate until set, about 30 minutes. Gently pop out of pan and serve cold.

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