Tip the biscuit crumbs into a bowl. Add the butter and mix in. Spoon the crumbs into the tart dish. Press into the base and up the sides of the dish. Chill for 10 minutes.
Make up the jelly with 250ml boiling water, once dissolved add the Carnation Light Condensed Milk and the pulp from 3 of the passion fruit. Mix well and pour into the biscuit base. Refrigerate for 2 hours until firmly set.
Once set spread the remaining passion fruit pulp over the tart.
Recipe courtesy of Carnation