Crust
2 cups (ch) of wheat flour
1/2 cup (ch) of cornstarch
3/4 cup (ch) of unsalted butter, melted
3/4 cup (ch) of refined sugar
1 egg
Filling
1 can of sweetened condensed milk
1 cup (ch) of cream cheese, softened
1 packet of unflavored gelatin
1 container of whipped cream
Half cup (ch) of concentrated passionfruit juice
Passionfruit Gelée
1 cup (ch) of refined sugar
1/2 cup (ch) of concentrated passionfruit juice
Crust
2 cups (ch) of wheat flour
1/2 cup (ch) of cornstarch
3/4 cup (ch) of unsalted butter, melted
3/4 cup (ch) of refined sugar
1 egg
Filling
1 can of sweetened condensed milk
1 cup (ch) of cream cheese, softened
1 packet of unflavored gelatin
1 container of whipped cream
Half cup (ch) of concentrated passionfruit juice
Passionfruit Gelée
1 cup (ch) of refined sugar
1/2 cup (ch) of concentrated passionfruit juice
Crust
1
Beat the butter and sugar until light and fluffy
2
Add the egg
3
Mix in the flour, cornstarch, and a pinch of salt
4
Shape into desired form
5
Bake at 180°C (350°F) for about 20 minutes or until lightly golden
Filling
1
Soak gelatin in cold water for at least 5 minutes. Reserve
2
Beat sweetened condensed milk, cream cheese, and whipped cream together until smooth
Add the dissolved gelatin and concentrated passionfruit juice
Passionfruit Gelée
1
Combine ingredients and heat over low heat until thickened like a gelée
Assembly and Decoration
1
After the crust has cooled, wrap it tightly with plastic wrap and refrigerate for at least 4 hours
2
Pour the filling over the cooled crust and refrigerate for at least 4 hours
Before serving, drizzle with passionfruit gelée and decorate with chocolate shavings.
