Have you ever wondered how to eat passion fruit without losing that amazing aroma but not dealing with the seeds? I know I had. Because call me crazy, but I simply don't like this fruit's seeds.

So, I decided to make a custard, put it in a tart shell, and create a nice passion fruit dessert. This is what I did.

• The first thing that you will have to prepare is the tart shell. You can do it by hand, but I strongly suggest using a food processor with a plastic blade.
• Add all the ingredients to your food processor and pulse until the dough is formed. It should not take more than 30 seconds to a minute.

The most important part about this dough is that everything needs to be cold. If the butter starts to melt, you won't be able to work with it. So take it out of the fridge right before you mix it with the other components.

• Take the dough out of the bowl and wrap it in plastic wrap. Give it a nice form and put it in the fridge for at least 1 and a half hours.

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• After the dough has rested, take it out. Flour your work surface, your dough, and your rolling pin, and very quickly start rolling the dough.

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The secret here is to move very fast, or the butter will start to melt, and you won't be able to transfer the dough to the tray. If this happens, wrap the dough again in the plastic wrap and let it sit some more in the fridge.

• Transfer the dough to your tart pan and cut out the extra dough. You want it to be lined with the tray.
• Next, you will have to master a technique called blind baking. So, place parchment paper on top of your dough and pour some baking beans.

The beans will not allow the dough to rise in this step.

• Bake it for 10 minutes in the preheated oven at 200 degrees Celsius (400 F). It will not be fully done, but it will be enough since it will return back to the oven.

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• After 10 minutes, take it out of the oven and remove the baking beans and parchment paper.
• Let's move the focus on the custard.
• Whisk the egg yolks with the sugar, vanilla paste, and the cornstarch.

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• Heat up the milk but don't let it reach the boiling phase. You want it just to be warm. Slowly pour it over the egg mixture and stir to combine.
• Return back to the pan and add the passion fruit pulp.

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• Keep the pan on low heat and stir continuously until the custard starts to form.

If you are not comfortable doing this directly on your stove, just use a double boiler. Better safe than having an omelet instead of a custard.

• When the custard is ready (you know it is done if bobbles start to appear in the center of the cream), pour everything through a strainer and into a bowl. This way, no potential clumps or the seeds will be in the final tart.

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• Transfer the cream into the tart shell and bake it at 160 degrees Celsius (320 F) for 45 minutes to an hour.
• When the tart is ready, take it out of the oven and let it cool completely before serving it.

Let's say that you are not very into passion fruit tart recipes and want to just eat the passion fruit custard. If so, then skip the tart phase. Prepare the cream, put it individual ramekins, bake it and eat it once it cools down.

If you are wondering what the passion fruit benefits are, you should know that eating this fruit will help you boost your immunity system. Furthermore, passion fruit is a very good source of getting some fibers.

* Instead of making a big tart, you can also make individual passion fruit tartlets. It just depends on how you prefer serving the dessert.

** Don't through away the egg whites. You can use them for making a very healthy egg white omelet (if you are into that). Or, you can make a delicious starter such as our Extra-Cheesy Homemade Mozzarella Sticks.

*** I hope you will try our passion fruit pastry cream tart, and you will give us an Instagram tag once you prepare this dish.