Passionfruit and Condensed Milk Tart

1.Preheat your oven to 180°C (350°F). Grease a 23cm (9-inch) tart pan with a removable bottom.

2.For the crust: Crush the vanilla wafer cookies or digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.

3.In a bowl, combine the biscuit crumbs with the melted butter. Mix until well combined and the crumbs resemble wet sand.

4.Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared tart pan.

5.Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

6.For the filling: In a medium saucepan, whisk together the sweetened condensed milk, milk, passionfruit pulp, egg yolks, and cornstarch until smooth.

7.Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens to a custard-like consistency. This should take about 8-10 minutes. Do not boil.

8.Pour the warm filling into the pre-baked tart crust, spreading it evenly.

9.Return the tart to the oven and bake for another 20-25 minutes, or until the filling is set and the top is lightly golden.

10.Remove the tart from the oven and let it cool completely on a wire rack. Once cooled, refrigerating the tart for at least 2-3 hours will help it set further.

11.Before serving, carefully remove the tart from the pan. Garnish with fresh passionfruit pulp and mint leaves, if desired.