Ingredients
Shortcrust pastry
Passionfruit filling
Method
Shortcrust pastry
1.Blitz flour, icing sugar and butter in a food processor until loosely combined. Add egg, process until dough just comes together.
2.Turn dough out onto a lightly floured workbench, knead lightly. Shape into a flat disc. Wrap in plastic food wrap and chill, 1 hour.
3.Lightly grease a 25cm round (base diameter) fluted tart pan with removable base. Roll pastry between sheets of baking paper large enough to line prepared pan. Ease into pan, trim excess pastry. Place pan on a baking tray. Chill, 15 minutes.
4.Preheat oven to 180°C/160°C fan forced. Line pastry with baking paper, cover base with dried beans, rice or pie weights. Bake, 15 minutes.
5.Remove weights and paper, bake 5 minutes more, or until golden. Remove from oven, reduce temperature to 160°C/140°C fan forced.
Passionfruit filling
6.Whisk eggs, sugar and cream until combined. Whisk in passionfruit pulp and juice. Strain into a jug, discarding half the seeds. Stir remaining seeds into mixture.
7.Pour into pastry case. Bake, 30 minutes, or until almost set. Cool. Dust with extra icing sugar before serving.
