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Passion Fruit Cheesecake Tart


Ripe passion fruit has a dark purple color and slightly dimpled appearance, and is heavy for its size. Showcase its spicy-sweet flavor with this dessert recipe from TV chef Thomas Joseph.

  • Yield: Makes one 9-inch tart

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, Episode 7110


For the Crust

  • 9 graham crackers
  • 2 tablespoons granulated sugar
  • 4 1/2 tablespoons unsalted butter, melted and slightly cooled

For the Cheesecake Layer

  • 4 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg

For the Passion Fruit Layer

  • 1 can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup passion fruit puree
  • Pinch of salt
  • Sweetened whipped cream, for serving


  1. Make the crust: Preheat oven to 350 degrees.

  2. Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.

  3. Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.

  4. Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.

  5. Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.

  6. Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.

Cook's Notes

1/2 cup lemon or lime juice plus 1 tablespoon lemon or lime zest may be substituted for the passion fruit puree.

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