Oat crust filled with passion fruit curd. This is an easy, summery and light recipe perfect to make on summer!
Preheat the oven to 200°C (390°F). And line 5 individual tart molds of about 10cm in diameter (4 inches).
Process the oats until obtaining a fine flour, combine with the rest of the ingredients of the base. Put in the molds and press well against the base and the edges. Prick the base with a fork (to avoid puffing) and bake 12-15 minutes until golden brown and separate from the edge of the molds. Let cool
Heat the passion fruit with the honey and oil over low heat. While beating the eggs with the yolks until they become bubbly. Pour the passion fruit mixture over the eggs while continuing to beat (to avoid cooking the eggs). Continue beating until combined, return to the pot and cook for a few minutes, stirring every few minutes, until it starts to thicken. Remove from heat and let cool
Fill the bases with the passion fruit cream, put in the fridge and chill. Enjoy chilled with a little whipped cream on top!