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, March 2012
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
Make the crust: Preheat oven to 350 degrees.
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.
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.
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.
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.
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.