Creamy Passion Fruit Tart – Pareve version

👨‍🍳 Method

For the Crumb Crust

1. 1
   Grind the biscuits into fine crumbs in a food processor.

   Food processor
2. 2
   Add the margarine (melted) and the sugar and mix well.
3. 3
   Press the mixture into the bottom and up the sides of a 22 cm Tart pan and chill 30 minutes.

   Tart / pie panRefrigerator

For the Cream Filling

1. 4
   Put the egg yolks, the sugar and the cornstarch in a small pot and whisk together.

   Small saucepanWhisk
2. 5
   Add the passion fruit juice and mix until even.
3. 6
   Set over low heat and stir nonstop for about 10 minutes, until the mixture thickens and clings to the spoon.

   StoveWhisk

   💡Low heat and nonstop stirring: over high heat the yolks curdle into lumps before the curd thickens.
4. 7
   Remove from the heat and add the cold margarine in cubes, stirring.

To assemble

1. 8
   Pour the cream into the cooled shell and smooth the top.
2. 9
   Chill for at least 4 hours, until the cream sets.

   Refrigerator

   💡Let the cream set completely before cutting or adding meringue: lemon cream that hasn't set runs out of the slice.
3. 10
   When serving, spoon the juice over the cream.