📖 Instructions

1. **Make the Crust:** In a food processor, pulse together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon salt. Add 1/2 cup (1 stick) cold, unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs. (If you don't have a food processor, you can do this by hand using a pastry blender or your fingertips.)
2. Add 1 large egg yolk and 2-3 tablespoons of ice water, one tablespoon at a time, pulsing until the dough just comes together. Be careful not to overmix! The dough should be moist but not sticky. If it's too dry, add a tiny bit more ice water.
3. Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 days). This is crucial for preventing the crust from shrinking during baking. I once skipped this step and ended up with a tiny, sad-looking tart crust. Don't be like me!
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough with a knife or kitchen shears.
5. Prick the bottom of the crust several times with a fork. This will prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. This is called blind baking.
6. Bake the crust for 20 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, or until the crust is golden brown. Let it cool completely on a wire rack before filling.
7. **Make the Filling:** While the crust is cooling, make the filling. In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
8. Gradually whisk in 1 cup heavy cream and 1 cup mango puree. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. Reduce the heat to low and cook for another minute, stirring constantly.
9. Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. Let the filling cool slightly before pouring it into the cooled tart crust.
10. **Assemble the Tart:** Pour the mango filling into the cooled tart crust. Spread it evenly with a spatula. Refrigerate for at least 2 hours, or until the filling is completely set.
11. **Make the Passion Fruit Glaze:** In a small saucepan, combine 1/4 cup passion fruit pulp (from about 4-5 passion fruits), 2 tablespoons granulated sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a simmer. Remove from heat and let cool slightly.
12. **Decorate and Serve:** Arrange fresh mango slices on top of the tart. Brush the mango slices with the passion fruit glaze. Drizzle any remaining glaze over the entire tart. Sprinkle with a few passion fruit seeds for garnish. Slice and serve chilled. Enjoy!