Passionfruit and Hazelnut Tart

• 1 tablespoon plain flour
• 1/2 cup cornflour
• 1/4 teaspoon baking powder
• 1/4 cup hazelnut meal
• 125g butter, chilled and cubed
• 1/3 cup caster sugar
• 1 egg, lightly beaten
• 250g block PHILADELPHIA Cream Cheese, softened
• 1 cup cream
• 2/3 cup caster sugar
• grated rind and juice of 1 lemon Safeway 4 ct For $5.00 thru 02/09
• 3 eggs, lightly beaten
• 1 tablespoon plain flour
• 1/3 cup fresh or canned passionfruit pulp (5 large)
• pure cream, to serve
• fresh passionfruit pulp, extra, to serve

1. Combine the sifted plain flour, cornflour and baking powder, and stir in the ground hazelnuts.
2. Rub in the butter until the mixture resembles fine breadcrumbs.
3. Stir in sugar and enough egg to form a dough.
4. Knead lightly until smooth, shape into a disc, cover with plastic wrap and refrigerate for 30 minutes or until firm.
5. Roll the pastry between two sheets of baking paper until large enough to line a 35 x 10cm rectangular springform tin or 25cm springform flan tin.
6. Lift the pastry into tin, gently ease into sides and trim the edges neatly.
7. Refrigerate until firm.
8. Blind bake for 8-10 minutes at 200 degrees C or until just golden.
9. Allow to cool.
10. Beat the Philly* and sugar until smooth.
11. Add the combined cream, eggs, lemon rind and juice.
12. Gently stir in the flour and passionfruit.
13. Pour into prepared shell and bake at 180 degrees C for 20-30 minutes or until set.
14. Serve warm or cold, with a dollop of pure cream and extra passionfruit.

flour, cornflour, baking powder, hazelnut meal, butter, caster sugar, egg, philadelphia cream cheese, cream, caster sugar, grated rind, eggs, flour, cream, fresh passionfruit pulp

Taken from www.kraftrecipes.com/recipes/passionfruit-hazelnut-tart-104417.aspx (may not work)