Preparation :

1. Prepare the base
• Grind the biscuits into a fine powder.
• Mix with the melted butter.
• Line the bottom and sides of a springform pan.
• Press down firmly and refrigerate for 20 minutes.
2. Prepare the filling
• In a bowl, mix the condensed milk, heavy cream, passion fruit juice, and egg yolks.
• Pour over the biscuit base.
• Bake in a preheated oven at 160°C (325°F) for about 35 minutes, until the filling is set.
• Let cool completely.
3. Prepare the coulis
• In a small saucepan, heat the passion fruit pulp with the sugar.
• Add the diluted cornstarch and stir until slightly thickened.
• Let cool slightly.
4. Assembly
• Pour the passion fruit coulis over the cooled tart.
• Refrigerate for at least 2 hours before unmolding and serving.