Passion Fruit Tart

• 1/4 cup flour
• 1/2 cup powdered sugar, plus extra for dusting
• 7 tbsp butter, chopped
• 1 None egg
• None None Passion Fruit Filling
• 4 None eggs
• 1/2 cup sugar
• 1 cup cream
• 4 None passion fruits, insides scooped out and reserved
• 2 tbsp lemon juice

1. For the pastry dough, pulse flour, powdered sugar and butter in a food processor until loosely combined. Add egg and process until dough just comes together. Turn out onto a lightly floured surface and knead lightly. Shape into a flat disc. Wrap in plastic wrap and chill 1 hour.
2. Lightly grease a 10 inch round, fluted tart pan with removable base. Roll pastry between sheets of parchment paper, large enough to line prepared pan. Ease into pan and trim excess. Place pan on a baking sheet and chill 15 mins. Preheat oven to 375u0b0F. Line pastry with parchment paper and cover base with dried beans, rice or pie weights. Bake 15 mins. Remove weights and paper, bake 5 more mins, or until golden. Remove from oven and reduce temperature to 350u0b0F.
3. For the passion fruit filling, whisk eggs, sugar and cream until combined. Whisk in passionfruit pulp and juice. Strain into a bowl, discarding half the seeds. Stir remaining seeds into mixture. Pour into pastry. Bake 30 mins, or until almost set. Cool. Dust with extra powdered sugar before serving.

flour, powdered sugar, butter, egg, passion fruit filling, eggs, sugar, cream, passion, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/24794 (may not work)