PASSION FRUIT TART

INGREDIENTS:

Crust:

• 1 sleeve graham crackers- pulsed until CONSISTENCY of sand

• 1 stick unsalted butter- melted

• 1 tbsp granulated sugar

For Filling:

• 1 can sweetened condensed milk

• 2 egg yolks

• 3/4 cup Passion fruit CONCENTRATE (thawed- purchased frozen at whole foods)

Whipped Cream:

• 1/2 cup whipped cream

• 1 tsp vanilla extract

• 1 tbsp powdered sugar

• 1 tsp vanilla jell-o (this helps keep the shape)

Topping:

• 2-3 large passion fruit

Directions:

1. preheat oven to 350 degrees F.

2. Pour the sleeve of graham crackers into a food processor. Pulse a few times until the texture resembles sand. Melt the butter and pour over the graham crackers, add the sugar and mix everything together until it resembles wet sand.

3. Dump the mixture into a pie dish- spread evenly to cover the bottom and up the sides. Press into the dish to compact and create a crust. Place into the oven and cook for 10 minutes. Take out of the oven and aside to cool a bit.

4. Meanwhile, pour the condensed milk, egg yolks and passionfruit juice into a large bowl. Mix to combine then pour into the semi baked pie crust.

5. Place into the oven and cook for another 15 minutes until the edges begin to brown and the top looks solid.

6. Take out of the oven and allow to cool completely.

7. When ready to serve mix the whipped cream. Pour the whipping cream, vanilla extract, powdered sugar and jell-o into a bowl. Using a hand mixer, mix for about one minute or until the texture holds shape- DO NOT over mix!

8. Spread the whipped cream in the center of the tart- leave the sides higher than the middle so that you can pour in the fresh passion fruit.

9. serve cold or at room temperature.