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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

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Ingredients

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

Cook's Note

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

Directions

  1. Step 1

    Make the crust: Preheat oven to 350 degrees.

  2. Step 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. Step 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. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, March 2012

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Reviews (4)

  • J Shaw 12 Jun, 2013

    Made this recipe last night and its a winner! True passionfruit flavor with a rich creamy consistency. I used Goya frozen passionfruit pulp.

  • RoseTF 20 Feb, 2013

    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.

  • merlin 11 Aug, 2012

    Hallo,

    can i know the measuring for your passion fruit cheesecake tart recipe by the grm?

    Thanks

  • chloesabrina 14 Jul, 2012

    Perfect! I used frozen passion fruit pulp and it turned out AMAZING.