# What You’ll Need:
→ Phyllo Crust
01 - 8 sheets phyllo pastry
02 - 80 g (1/3 cup) unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Passionfruit Curd
04 - 120 ml (1/2 cup) passionfruit pulp, from about 8 passionfruits
05 - 100 g (1/2 cup) granulated sugar
06 - 3 large eggs
07 - 90 g (6 tbsp) unsalted butter, cubed
08 - 1 tbsp lemon juice
09 - Pinch of salt
→ Whipped Cream Topping
10 - 250 ml (1 cup) heavy whipping cream, chilled
11 - 2 tbsp powdered sugar
12 - 1 tsp vanilla extract
13 - Fresh mint leaves for garnish
14 - Extra passionfruit pulp for garnish (optional)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base.
02 - Lay one sheet of phyllo in the pan, allowing edges to overhang. Brush with melted butter and sprinkle lightly with sugar. Repeat, layering all sheets, rotating each slightly, and brushing each with butter and sugar.
03 - Trim or fold overhanging edges to create an even border. Place a sheet of parchment over the phyllo and fill with pie weights or dried beans.
04 - Bake for 12 minutes, remove weights and parchment, and bake 8-10 minutes more until golden and crisp. Cool completely.
05 - In a heatproof bowl, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt. Place bowl over a pan of gently simmering water (double boiler). Stir constantly until thickened, about 8-10 minutes.
06 - Remove from heat. Whisk in butter a few cubes at a time until smooth and glossy. Let cool slightly, then pour into the cooled phyllo crust. Chill for at least 2 hours, until set.
07 - Whip cream with powdered sugar and vanilla to soft peaks.
08 - Serve slices topped with whipped cream, fresh mint, and a spoonful of extra passionfruit pulp, if desired.
