Hi Ginette, I use the frozen puree! I haven’t tried making this using fresh passion fruit juice but I think it would work. (If you do use the juice, I would boil it so that some of the water evaporates– trying to get it to the thickness of a pulpy orange juice. Let it cool to room temp, then proceed with the recipe). I hope this helps!

Hi Graciela! The crust can definitely be made a few days in advance. I don’t actually think you need to refrigerate or freeze it–I would just wrap it well in several layers of cling wrap, and keep it at room temperature for a few days. I would love to hear how it turns out, and hope you have a wonderful Christmas!

This tart looks delicious and I’m making it for Christmas Eve. I have one question, can I make the crust a couple of days in advance and freeze it or keep it int the refrigerator? Today is the 21st and I’m cooking for a bunch of people, I will like to have pre pep most of it so I only need to assemble things at last minute.
Thank you and Happy Holidays!

Hey Leah, I am so glad to hear it worked out so well! I love the picture, it looks amazing!! Thanks for your response!

I followed the recipe exactly and everyone seemed to really enjoy it! Also, SO easy to make! Made it same day 🙂 I think based on my oven I would leave the crust in longer than suggested next time but it was still delicious! Thank you for sharing!

Hi Lindsey! To be honest, I’m not quite sure what would be a great substitute for the egg in this particular recipe. The easiest solution would probably be using a different product for the tart base, like pie crust–pie crust, and some tart crusts, do not typically contain eggs. I think there is probably also a way to use sweetened condensed milk and toasted coconut to make a crunchy coconut crust, but I haven’t tried it myself so can’t give you an exact recipe. Please let me know how it goes if you give it a try!