Passionfruit & orange curd tartlets with sumac & chocolate

Makes 6 little tartlets Ready in 1 hr 40 mins, plus cooling and chilling

FOR THE CURD 10 large passionfruit (about 165g pulp) Finely grated zest of 1 large orange

100g unsalted butter, melted and cooled a little 100g caster sugar

2 large eggs plus 2 egg yolks, lightly beaten FOR THE PASTRY 195g plain flour, plus extra for dusting

120g unsalted very cold butter, chopped 30g caster sugar

1tsp white wine vinegar ¼tsp fine sea salt

FOR THE CHOCOLATE 180g dark chocolate (60 per cent cocoa solids), chopped 1½tsp sumac

1 Make the curd. Scoop the passionfruit pulp into a small pan and gently warm through. Don’t let it boil. Push through a sieve set over a heatproof bowl (one that will sit over a pan) using the back of a spoon. Remember to scrape the pulp from the underside of the sieve. Add the remaining curd ingredients and combine.

2 Set the bowl over a pan of barely simmering water and stir constantly for about 10 mins until the mixture thickens to a custard consistency. Transfer to a bowl, cover with cling film, touching the curd to prevent a skin forming and leave to cool or chill overnight.

3 To make the pastry, place all the ingredients in a food processor and pulse to a breadcrumb consistency. Add 50ml water gradually, until the mixture bonds Turn out onto a lightly floured work surface, knead briefly, then shape into a disc and chill for at least 2 hrs.

4 Roll out the pastry on a lightly floured surface to 3mm thick. Cut out 14cm circles using a plate or bowl as a guide. Place the circles over 6 x 10cm loosebottomed tartlet tins and gently press in with your fingers, using a ball of the off-cut of pastry to push the pastry into the tin. Push any overhang back into the tin to reinforce the edge – this will allow for shrinkage in the oven. Chill for 20 mins.

5 Meanwhile, preheat the oven to 160°C/gas 3. Line the pastry cases with a double layer of foil and fill with baking beans or rice. Bake for 20 mins, then remove the foil and beans and bake for a further 5-10 mins until pale gold. Leave to cool in the tins.

6 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir in the sumac. Spoon about 25g of the chocolate into each cooled pastry case, spread over the base and leave to set. Stir the passionfruit curd and spoon over the set chocolate on top. Serve immediately.