Step 1Process biscuits until finely chopped. Add butter. Process until combined. Press mixture over base and side of a 3cm-deep, 23cm (base) round loose-based fluted flan tin. Refrigerate for 30 minutes.
Step 2Meanwhile, make Passionfruit curd: Combine sugar, lemon juice, passionfruit pulp and butter in a heatproof bowl. Place bowl over a pan of simmering water (make sure bowl doesn’t touch water). Cook, stirring with a wooden spoon, for 5 minutes or until sugar has dissolved. Remove from heat. Whisk in eggs. Return to heat. Cook, stirring with a wooden spoon, for 12 to 15 minutes or until mixture thickens and coats the back of the spoon. Remove from heat.
Step 3Place boiling water in a heatproof jug. Sprinkle with gelatine. Using a fork, stir until dissolved. Add to passionfruit mixture. Stir to combine. Cool for 10 minutes.
Step 4Pour curd over biscuit base. Refrigerate overnight or until set. Top with whipped cream and passionfruit pulp. Serve.