Ingredients:
Pastry:
1 1/2 Tea cup of plain flour
100g of butter
1 Teaspoon of baking powder
1 Tablespoon of caster sugar (optional)
1 Beaten egg
Filling (Brazilian Maracujá/Passion Fruit Mousse):
1 can of condensed milk
250ml of fresh cream
14 small Passion Fruit (like the Kenyan ones) or 5 big Passion Fruits (like the Brazilian ones)

Topping:
4 small Passion Fruit or 1 big fruit
1 tablespoon of corn flour
4 tablespoons of caster sugar
1 1/2 Tea cup of water

Pastry: Kneed the ingredients until you have a soft dough. Mold the pastry into a baking tray with removable bottom. Bake it during 15 minutes at 180°C. Allow it to cool.

Filling: Remove the pulp of the passion fruit, put it in the blender, and run it in the pulse mode to remove the fruit juice, afterwards sieve it to remove the seeds. It’s important to obtain 200ml of seedless pulp.
Wash and dry the blending container and put the condensed milk into it. Add the seedless passion fruit pulp to the condensed milk and run the blender for 5 minutes.
Whip the fresh cream in a bowl until soft peaks form.
Add the blender content to the whipped cream and mix them well, preferably with an electrical mixer at low speed. Spoon the passion fruit mousse into the cooled pastry shell and spread evenly. Put it in the fridge to set for 30 minutes.

Topping: Remove the pulp of the last 4 small passion fruit and add them with their seeds to all the other topping ingredients in a saucepan, place the saucepan over medium-high heat and stir constantly until the mixture reaches the boil . Reduce heat to low and continue stirring for about 30 seconds, until mixture changes from cloudy to transparent and becomes thick and smooth. Allow it to cool. Spread the cool topping gently to cover the filling. Place the maracujá mousse tart in the fridge for 20 minutes.

Enjoy!