Ingredients
Method
1.Process flour, sugar and butter until crumbly. Add egg yolks, process until ingredients just come together. Knead dough on a floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
2.Roll pastry between sheets of baking paper until large enough to line a 24cm (9½-inch) round loose-based tart tin. Ease pastry into base and side of tin; trim edge. Cover; refrigerate 1 hour.
3.Preheat oven to 200°C.
4.Line pastry with baking paper, fill with dried beans or rice. Place tin on an oven tray; bake 10 minutes. Remove paper and beans; bake further 10 minutes or until pastry is lightly browned. Cool.
5.Reduce oven to 150°C.
6.Meanwhile, make filling: combine all ingredients in medium bowl; mix well.
7.Pour filling into pastry case. Bake 1 hour or until just set; cool. Serve at room temperature, dusted with a little sifted icing sugar.
You will need about 4 passionfruit for this recipe. Recipe not suitable to freeze.
Note
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