John Paul Urizar/bauermediasyndication.com.au
Ingredients
Filling
Method
1.In a food processor, pulse the flour and butter together until it resembles breadcrumbs. Add the egg and water, pulsing until the dough comes together. Shape into a disc and wrap in clingfilm. Chill for 1 hour.
2.Roll out the pastry between 2 sheets of baking paper until 3mm thick round. Ease into a 23cm loose-bottom fluted flan pan to line. Trim the edges and chill for 15 minutes.
3.Preheat oven to 180°C. Blind bake the pastry base for 15 minutes, then remove the paper and weights. Bake for a further 10 minutes until lightly golden. Reduce temperature to 150°C.
4.For the filling, whisk all ingredients together in a large bowl until smooth. Strain through a sieve and pour into the pastry shell. Bake for 30-35 minutes until just set in the centre. Cool to room temperature. Chill overnight.
5.In a small saucepan, combine the passionfruit and sugar. Stir over a low heat until the sugar dissolves. Bring to a simmer, then remove from heat and cool. Spoon the cold syrup over the chilled tart and serve with cream.
Note
- If preferred, roll out the pastry on a lightly floured surface to prevent sticking, then lift onto a rolling pin to transfer to the flan pan without tearing. Use the excess pastry to patch any holes in case of tears.
