Passion Fruit Tart

• 1 1/4 cups flour
• 1 tbsp sugar
• 4 tbsp unsalted butter, chopped
• 1 None large egg yolk
• 2 tsp lemon juice
• -1 None Filling
• 4 None large eggs
• 3/4 cup sugar
• 2/3 cup passionfruit pulp
• None None whipped, to serve

1. Preheat oven to 375u0b0F. Lightly grease an 8-inch loose-bottomed tart pan.
2. For the pastry, sift flour into a large bowl and stir in sugar. Rub in butter until mixture resembles breadcrumbs. Add 1 tbsp water, egg yolk and lemon juice and mix into a pliable dough. Knead gently on a lightly floured surface. Wrap in plastic wrap and chill for 30 mins.
3. Roll pastry between two sheets of parchment paper. Ease into prepared pan, trim edges and chill 10 mins. Line with parchment paper, fill with dry beans and bake for 10 mins. Remove paper and beans and bake 10 more mins. Remove from oven and reduce oven temperature to 300u0b0F.
4. Meanwhile, for the filling, lightly whisk all filling ingredients together in a large bowl. Skim off froth and pour into the pastry case. Bake 30-35 mins, until set. Cool, then cover and chill. Cut into wedges and serve with whipped cream.

flour, sugar, unsalted butter, egg yolk, lemon juice, filling, eggs, sugar, passionfruit pulp

Taken from recipes-plus.com/api/v2.0/recipes/23134 (may not work)