Maracuya Tarts

(from Denise’s recipe notebook)

Ingredients

• Whipping cream – 12 fluid ounces
• Sweetened condensed milk – 8 ounce can
• Passion fruit pulp – 10 ounces (bag of frozen Goya passion fruit pulp is 13 ounces)
• Tart shells

Instructions

Mix it up and fill the shells