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1
Preheat oven to 425F.
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2
Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel.
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3
In a very small saucepan melt butter.
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4
On a work surface brush 1 phyllo sheet with half of melted butter.
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5
Top buttered phyllo with a second phyllo sheet and brush with remaining butter.
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6
Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet.
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7
Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims.
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8
Fold in pastry overhang to form a shallow crumpled edge.
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9
Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack.
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10
Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
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11
Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl.
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12
Drain yogurt in sieve, covered and chilled, at least 1 hour.
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13
Discard liquid and transfer yogurt to a bowl.
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14
Stir in sugar.
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15
Halve and pit peaches and cut into 1/2-inch-thick wedges.
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16
Transfer wedges to a small bowl.
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17
Halve passion fruit and scoop flesh and seeds into bowl.
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18
Stir in honey until combined well.
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19
Fruit mixture may be made 2 hours ahead and kept chilled, covered.
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20
Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops.
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21
Top yogurt with fruit mixture.
