Lemon & passionfruit tart

PREP + COOK TIME 1 HOUR 45 MINUTES (PLUS CHILLING TIME) SERVES 8

12/3 cups plain flour

125g chilled butter, chopped

1 egg

2 tsp chilled water

1/2 cup passionfruit pulp

(3 passionfruit)

2 tbsp caster sugar

FILLING

1 cup thickened cream

2 eggs, plus 3 yolks

¾ cup caster sugar

Finely grated zest and

½ cup juice of 2 lemons

1/3 cup passionfruit pulp

(2 passionfruit)

1 Pulse the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the egg and water, pulsing until the dough comes together. Wrap in cling film and chill for 1 hour.

2 Roll out the pastry between 2 sheets of baking paper to 3mm-thick round. Ease into a 23cm loose-bottom fluted flan pan. Trim the edges and chill for 15 minutes.

3 Preheat oven to 180°C.

Add baking paper and weights to the tin and bake blind for 15 minutes. Remove paper and weights, then bake for 10-15 minutes or until the base is lightly golden. Reduce oven to 150°C.

4 Whisk the filling ingredients together until smooth, strain through a sieve, pour into the tart shell and bake for 30-35 minutes or until set in the centre. Cool and chill overnight.

5 Stir the passionfruit and sugar in a small pan over low heat until the sugar dissolves. Simmer, remove from heat, cool, then spoon over the tart.