Passion Fruit Tart {no-bake}

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Biscuit crust, Passion Fruit saucy layer, Passion Fruit Yoghurt Topping ... what more do you need?

Oh yes, a dessert which does not go straight to the hips! I have made this several times before, each time tweaking the recipe but this is the best - finally I'm happy enough with the end result to share it with you.

** One thing - this tart cuts like a breeze but be careful when lifting a slice from the dish, as the saucy layer gets a bit slippery and the top might slide off - not a big train smash, just be careful when serving.

Passion Fruit Tart {no-bake}

Recipe adapted by me from the cookbook GESINSKOS by Christelle Erasmus:

3/4 packet (of a 200g pack) Tennis biscuit crumbs - Graham Crackers can be used 

1 t Cinnamon

2 t Sugar

6 TB Butter, melted

2 t Sugar

1 can (115g) Passion Fruit Pulp {Granadilla}

2 1/2 t Custard Powder

Little Water

2 t Gelatin, plain

1 TB Cold Water

1 Box (80 - 90g) Lemon jelly

1/2 cup Boiling Water

2 x 175g Passion Fruit {Granadilla} Yoghurt, low fat

1/2 cup Fresh Cream, whipped to double in volume, but not stiff

1.) Mix the Biscuit crumbs, Cinnamon, Sugar and melted Butter and press evenly onto the bottom of a 20 x 30cm dish.

2.) Heat the Sugar and Passion Fruit Pulp over low heat in a small saucepan - mix the Custard Powder with a little bit of Water and add to the Pulp - simmer 2 - 3 minutes until thick - remove from heat and let cool.

3.) Place the Gelatin together with the Water in a medium bowl and stir - Add the Boiling Water and the Lemon jelly - Stir until the jelly has dissolved - let cool for about 10 minutes.

4.) Add the Yoghurt and the whipped Fresh Cream to the Jelly mixture - stir well to combine.

5.) Spread the Granadilla Pulp over the crust, followed by the Yoghurt mixture - chill until set (2 - 3 hours at least)

Decorate with a few Tennis biscuit crumbs. {optional}

Ciao for now,

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