INGREDIENTS FOR THE CRUST

1 1/2 cups all-purpose flour

1 stick cold butter, cut into small pieces

1 egg

1/8 cup sugar

2 teaspoons cold water

1 teaspoon vanilla extract

Pinch of salt

INGREDIENTS FOR FILLING

1 1/4 cup Mango Pulp

1/4 Passion Fruit Pulp

2 egg yolks

4 eggs

1/2 cup white sugar

1/8 cup unflavored gelatin

1 stick unsalted butter

INSTRUCTIONS FOR THE CRUST

1. Preheat the oven to 350˚ F.

2. In a mixer, combine the flour, sugar, salt, and butter on low speed, until the ingredients create a breadcrumb texture.

3. While the mixer is still running, add in the egg, vanilla and cold water.

4. Continue mixing until the dough forms a ball. Then, remove the dough from the mixer, cover it in plastic wrap and refrigerate for 30 minutes.

5. After 30 minutes, remove the chilled dough from the refrigerator. Roll out the dough to approximately 1/8” thickness. Gently lay the dough into the bottom of your baking pan and cut any excess dough from the edges.

TIP: You can wrap the extra dough in plastic wrap and freeze it for later.

6. Cover the dough with aluminum foil or parchment paper, and pour an even layer of dry grains or rice on top.

7. Bake the dough for 15 minutes.

8. After 15 minutes, remove the dough from the oven and allow it to cool completely before filling with the Mango-Passion mixture.

INSTRUCTIONS FOR THE FILLING

1. Activate the gelatin in cold water and set aside.

2. In a separate glass bowl, combine together the Mango Pulp, Passion Fruit Pulp, sugar, egg yolks, and whole eggs.

3. Place the mixture over a double boiler and stir slowly until the mixture thickens.

4. Add the activated gelatin to the filling mixture.

TIP: You can melt the gelatin in the microwave for up to 5 seconds, if needed.

5. Remove the cooked mixture from the double boiler and allow it to cool to room temperature.

6. Once cooled, strain the mixture and pour on top of the baked crust.

7. Refrigerate the tart for at least two hours before serving.