Step 1

Process the flour, butter and icing sugar in a food processor until it resembles fine breadcrumbs. Add the egg yolk and water, processing until dough just comes together. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Step 2

Whisk the passionfruit pulp, lime rind, lime juice, caster sugar, coconut cream and egg in a bowl. Place in the fridge for 1 hour to chill.

Step 3

Meanwhile, preheat oven to 200ºC. Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a 3cm-deep, 23cm (base measurement) fluted tart tin, with removable base, with pastry. Trim, allowing 2cm to overhang. Cover with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for 8 minutes or until golden. Set aside to cool slightly. Use a large serrated knife to trim excess pastry. Place tart on a baking tray.

Step 4

Reduce oven temperature to 150ºC. Strain the passionfruit mixture through a sieve into a jug. Stir 1 1/2 tablespoons of seeds back into mixture. Pour into the pastry case. Bake for 35-40 minutes or until just set. Set aside to cool. Place in the fridge for 1 hour to chill.