Crust:
1 package of shortbread crust
1/2 cup of melted butter or margarine
Filling:
1/4 cup of water
1 tablespoon of unflavored gelatin
1 can of condensed milk
1 cup of concentrated passionfruit juice or passionfruit pulp with seeds
Crust:
1 package of shortbread crust
1/2 cup of melted butter or margarine
Filling:
1/4 cup of water
1 tablespoon of unflavored gelatin
1 can of condensed milk
1 cup of concentrated passionfruit juice or passionfruit pulp with seeds
Blend the biscuits in a food processor and place them in a bowl
Add the butter or margarine and mix well
Line the bottom and sides of a 24cm diameter cake pan with parchment paper, and preheat the oven to moderate heat (180°C) for about 15 minutes
Let it cool, fill it, and refrigerate until firm
Unmold and serve
For the filling: in a small saucepan combine the water and gelatin
Mix well and bring to a simmer over medium heat, stirring constantly until dissolved. Reserve
Combine the condensed milk, passionfruit juice or pulp, and reserved gelatin, and mix well
Use immediately
Optional: decorate the tart with whipped cream
