Passion Fruit Tart
Thomas Joseph bakes a flavorful cheesecake tart with passion fruit.
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.
1/2 cup lemon or lime juice plus 1 tablespoon lemon or lime zest may be substituted for the passion fruit puree.
I wish the graham cracker amount was written in cups or oz in the recipe because my graham crackers are not the same size as the ones used. Luckily I've made graham crusts before so I knew something was wrong. Watched the video and he says that it's about 5 oz. worth so I had to weigh them out and ended up using a lot more than 9! Otherwise it's a great recipe. 8 passion fruits gave me exactly a 1/2 cup of juice.
Hallo,
can i know the measuring for your passion fruit cheesecake tart recipe by the grm?
Thanks
Perfect! I used frozen passion fruit pulp and it turned out AMAZING.