- 1/2 cup (125ml) fresh passionfruit pulp
- 2 teaspoons finely grated lemon rind
- 1/4 cup (60ml) lemon juice
- 3/4 cup (155g) caster sugar
- 5 eggs, lightly whisked
- 300ml thin cream
- 1 cup (150g) plain flour
- 1/2 cup (100g) almond meal
- 1/3 cup (60g) icing sugar mixture
- 125g chilled butter, chopped
- 1 egg yolk
- Icing sugar mixture, extra, to dust
Use a balloon whisk to whisk the passionfruit pulp, lemon rind and juice, sugar, eggs and cream in a large bowl until well combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until almost smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C. Roll pastry out on a lightly floured surface to a 4mm-thick disc. Line the base and side of a 23cm round (base measurement) fluted tart tin with removable base with the pastry. Trim any excess pastry. Place in the fridge for 30 minutes to rest.
Cover pastry with baking paper and fill with pastry weights. Bake in preheated oven for 10 minutes. Remove the paper and weights. Bake for a further 7-8 minutes or until lightly golden. Remove from oven and reduce oven temperature to 150°C.
Strain the passionfruit mixture through a fine sieve into a jug. Return 1 tablespoonful of the passionfruit seeds to strained mixture and stir to combine. Pour mixture into the pastry shell. Bake in oven for 25-30 minutes or until just set. Remove from oven and set aside to cool. Place in the fridge to chill. Dust with icing sugar and cut into wedges to serve.