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Crust:
Process dry ingredients together with butter, egg yolk and milk until a soft dough is formed.
Press dough in the bottom of a rectangular glass mold. Bake crust in preheated oven at 350°F (180°C) for 15 minutes. Remove from oven and cool. Set aside.
Passion Fruit Cream:
Place passion fruit pulp (if fresh) in the blender. Quickly pulse 2 or 3 times to separate seeds from pulp. Strain juice and reserve some of the seeds for decoration.
Soak gelatine in ¼ cup cold water. Heat gelatin until dissolved. Cool and set aside.
Place cream cheese in mixer and beat until creamy. Add condensed milk and passion fruit juice. Add cold gelatine and beat until mixture is creamy. Remove from mixer and set aside.
Whip heavy cream with sugar until thick (as for chantilly cream).
Fold whipped cream into cheese mixture. Pour cream over baked crust.
Freeze for 4 hours or until set and transfer to the refrigerator.
Glaze:
Place all ingredients but the seeds in a small saucepan. Heat and bring to a boil, stirring, until it thickens.
Scatter seeds over dessert and pour glaze on top. Return to the refrigerator.
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