# Ingredient list:
→ Phyllo Crust
01 - 8 sheets phyllo pastry
02 - 2.8 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Passionfruit Curd
04 - 4 fl oz passionfruit pulp, fresh or strained
05 - 3.5 oz granulated sugar
06 - 3 large eggs
07 - 3.2 oz unsalted butter, cubed
08 - 1 tbsp fresh lemon juice
09 - Pinch of salt
→ Topping
10 - 8.5 fl oz 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
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable base with butter or cooking spray.
02 - Place one phyllo sheet in the pan allowing edges to overhang. Brush with melted butter and sprinkle lightly with sugar. Repeat layering all sheets, rotating each sheet slightly, and brushing each with butter and sugar.
03 - Trim or fold overhanging edges to create an even border. Cover phyllo with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes.
04 - Remove weights and parchment carefully. Continue baking for 8-10 minutes until golden and crisp. Transfer to cooling rack and cool completely.
05 - In a heatproof bowl, whisk together passionfruit pulp, sugar, eggs, lemon juice, and salt until well combined.
06 - Place bowl over a saucepan of gently simmering water, creating a double boiler. Stir constantly until thickened, approximately 8-10 minutes. The mixture should coat the back of a spoon.
07 - Remove bowl from heat. Whisk in butter cubes a few at a time, stirring until smooth and glossy. Allow to cool slightly.
08 - Pour cooled curd into the cooled phyllo crust, spreading evenly. Refrigerate for at least 2 hours until completely set.
09 - Whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
10 - Slice tart with a sharp serrated knife. Top each slice with whipped cream, fresh mint leaves, and optional passionfruit pulp.
