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    Source of Recipe


    1 3/4 cups graham cracker crumbs
    1/4 cup sugar
    6 tablespoons melted margarine or butter
    1/2 teaspoon cinnamon

    8-10 whole, ripe passionfruit or 1 package defrosted frozen pulp
    1 1/2 cups sugar
    1/4 cup cornstarch
    1 1/2 cups water
    3 egg yolks, lightly beaten
    1/4 cup ( 1/2 stick) butter

    For crust, combine crumbs, sugar, melted butter and cinnamon in
    large bowl and mix well. Pat the crumbs into a 10-inch tart pan
    with a removable bottom. Set aside.

    For filling, halve the passion fruits, then use a spoon to scoop
    the pulp into a blender. Puree, then push mixture through a wire
    mesh strainer to remove tiny seeds. If using frozen puree, let thaw
    in a bowl, then stir.

    Mix sugar, cornstarch and water in a saucepan, then stir over medium
    heat until mixture thickens. Stir hot mixture a little at a time
    into slightly beaten egg yolks; return to heat and boil 1 minute,
    stirring constantly. Remove from heat; add butter and passion fruit
    puree and stir well. Refrigerate until cold.

    To assemble, pour or spoon an even layer of passion fruit curd into
    the prepared crust and chill at least 6 hours. Garnish with whipped
    cream and serve.




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