250g ginger biscuits
⅓ cup passionfruit pulp
250g cream cheese, softened
¼ cup caster sugar
100g sour cream
1 tsp finely grated ginger
1 tsp cornflour
3 passionfruit pulp, extra
¼ cup honey
Panna cotta layer ingredients
1 ½ tsp gelatine powder
½ cup single cream
¼ cup caster sugar
1½ cups buttermilk
- Preheat oven to 160°C (140°C fan forced). Place the biscuits and butter in a food processor and process until finely chopped.
- Place a lightly greased 22cm straight-edged tart ring on a baking tray lined with non-stick baking paper. Press the crumb into the base and sides of the tin, using a straight-sided glass to press firmly. Refrigerate for 20 minutes.
- Strain passionfruit pulp through a sieve, pressing and scraping with a spoon to extract the juice. Reserve 1 tablespoon of the seeds.
- Process cream cheese, sugar and sour cream until smooth. Add the ginger and eggs; process until smooth. Add passionfruit juice and cornflour; process until just combined. Pour into the biscuit base. Sprinkle reserved seeds over and use a knife to swirl through the mixture. Place in the oven and bake for 30 minutes, or until just set. Remove from the oven and set aside at room temperature to cool.
- Meanwhile, to make the panna cotta, place 1 tablespoon of warm water in a small bowl and sprinkle with the gelatine. Set aside for 5 minutes or until the gelatine is absorbed. Place the cream and sugar in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine. Remove from the heat and strain into a jug.
- Add the buttermilk, stir to combine. Slowly pour over the cheesecake layer and refrigerate for 3-4 hours or until set.
- Place passionfruit pulp and honey in a small saucepan over high heat and bring to a simmer. Take off heat and set aside to cool. Drizzle tart with passionfruit syrup and slice to serve.
You can use a 22cm (3cm deep) fluted tart tin if you don’t have a straight-edged tart ring.