Melted butter (for greasing)
For the crust
1 cup crushed water crackers (120g)
2 tablespoons melted margarine
1 lightly beaten egg with 2 tablespoons water
For the cream
3 cups whole milk (720ml)
2 tablespoons cornstarch
3 tablespoons all-purpose flour
1 lightly beaten egg
1 tablespoon freshly squeezed lime juice
1/2 teaspoon vanilla extract
For the topping
3 medium passionfruits (500g), ripe, peeled, and cut into thin slices
1/4 cup diet passionfruit gelatin (75g)
Melted butter (for greasing)
For the crust
1 cup crushed water crackers (120g)
2 tablespoons melted margarine
1 lightly beaten egg with 2 tablespoons water
For the cream
3 cups whole milk (720ml)
2 tablespoons cornstarch
3 tablespoons all-purpose flour
1 lightly beaten egg
1 tablespoon freshly squeezed lime juice
1/2 teaspoon vanilla extract
For the topping
3 medium passionfruits (500g), ripe, peeled, and cut into thin slices
1/4 cup diet passionfruit gelatin (75g)
Preheat oven to 350°F (medium-high)
Grease a removable-bottom tart pan with butter. Reserve
Mix the crust ingredients until well combined, using fingers to form a cohesive dough
Transfer the mixture to the prepared pan and press into the bottom and up the sides
Bake for approximately 13 minutes or until golden brown
Let cool completely in a wire rack before serving
Make the cream: In a medium saucepan, combine milk, cornstarch, flour, and egg
Cook over medium heat, stirring constantly, until thickened (approximately 4 minutes)
Remove from heat and stir in lime juice and vanilla extract
Pour the cream over the cooled crust, cover with plastic wrap, and refrigerate for at least 1 hour
Make the topping: Remove plastic wrap and arrange passionfruit slices on top of the cream
In a small saucepan, melt diet passionfruit gelatin over low heat
Brush the melted gelatin over the passionfruit slices and refrigerate for an additional 1 hour before serving.
