Easy passionfruit tart 2 3 ``this fresh dessert is ideal for sunny days´´
A SIMPLE DESSERT PACKED FULL OF FRUITY FLAVOUR
STEP 1 Preheat oven to 180°C. Place the flour, butter and sugar in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the yolk and water and process until the dough just comes together. Turn out onto a floured surface, shape into a disc, cover with plastic wrap and refrigerate for 1 hour. Roll out between 2 sheets of baking paper to 4mm thick. Line a 22cm loose-bottomed tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. STEP 2 Line pastry with baking paper and fill with uncooked rice. Place on a tray and bake for 15 minutes. Remove the paper and rice and cook for a further 10 minutes until light golden. Set aside to cool. Reduce oven temperature to 140°C. STEP 3 For the filling, place the cream, eggs, yolks, sugar and juice in a bowl and whisk to combine. Strain the mixture into a bowl and stir through the pulp. Pour the filling into the tart shell. Bake for 30–35 minutes or until just set. STEP 4 Cool at room temperature before refrigerating until cold. Serves 8.