Prepare the crust:
In a bowl, mix crushed biscuits with melted butter until well combined. Press the mixture firmly into the base of a tart tin (about 22–24cm) and slightly up the sides. Chill in the fridge while you prepare the filling.

Make the ganache:
In a small saucepan over low heat, warm the cream until just before boiling. Remove from heat, add chopped white chocolate, and stir until smooth. Let cool slightly, then pour over the biscuit base. Chill until set, about 30 minutes.

Prepare the granadilla filling:
In a bowl, whisk together granadilla pulp, condensed milk, cream, and lemon juice until thick and creamy. Pour over the set ganache layer and smooth the top.

Chill the tart:
Refrigerate for at least 2 hours (or overnight) until fully set.

Serve:
Top with extra granadilla pulp and white chocolate curls if desired. Slice and enjoy chilled!

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