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Export 6 ingredients for grocery delivery
Step 1
Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
Step 2
Roll out the pastry on a floured surface to a 4mm-thick disc. Line a 3.5cm-deep, 22cm (base measurement) fluted tart tin, with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Step 3
Preheat oven to 200°C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until crisp and light golden.
Step 4
Meanwhile, whisk the cream, caster sugar and eggs in a medium bowl. Stir in the passionfruit pulp.
Step 5
Reduce oven to 160°C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.
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