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Print this Recipe    Passionfruit Tart

PASSION FRUIT TART
Yield: 12 to 15 servings

1 3/4 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons melted margarine or butter
1/2 teaspoon cinnamon

8-10 whole, ripe passionfruit or 1 package defrosted frozen pulp
1 1/2 cups sugar
1/4 cup cornstarch
1 1/2 cups water
3 egg yolks, lightly beaten
1/4 cup ( 1/2 stick) butter

For crust, combine crumbs, sugar, melted butter and cinnamon in
large bowl and mix well. Pat the crumbs into a 10-inch tart pan
with a removable bottom. Set aside.

For filling, halve the passion fruits, then use a spoon to scoop
the pulp into a blender. Puree, then push mixture through a wire
mesh strainer to remove tiny seeds. If using frozen puree, let thaw
in a bowl, then stir.

Mix sugar, cornstarch and water in a saucepan, then stir over medium
heat until mixture thickens. Stir hot mixture a little at a time
into slightly beaten egg yolks; return to heat and boil 1 minute,
stirring constantly. Remove from heat; add butter and passion fruit
puree and stir well. Refrigerate until cold.

To assemble, pour or spoon an even layer of passion fruit curd into
the prepared crust and chill at least 6 hours. Garnish with whipped
cream and serve.

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