Passionfruit Tart With Raspberries - cooking recipe

Ingredients

None None For the Crust
1/2 cup all purpose flour
9 tbsp butter, chilled, chopped
1/4 cup powderd sugar
1 None egg yolk
1 tbsp chilled water
None None powdered sugar, raspberries, whipped cream, to serve
None None Filling
6 None passionfruits
4 None eggs
3/4 cup sugar
3/4 cup cream
2 tsp finely grated lemon zest

Preparation

Combine flour, butter and powdered sugar in a food processor and pulse until mixture resembles fine breadcrumbs.
Add yolk and water and process until dough just comes together. Knead gently on a lightly floured surface. Roll into a ball and flatten slightly. Wrap in plastic wrap and chill 15 minutes.
Preheat oven to 350\u00b0F. Lightly grease a 10 inch tart pan with removable base.
Roll out dough between 2 sheets of parchment paper until 3mm thick. Line pan with dough and trim excess. Prick base with a fork and chill 15 minutes.
Place pan on a baking tray and cover with parchment paper and baking weights. Bake blind 15 minutes. Remove parchment paper and weights and bake 10 minutes, or until crust is crisp and golden.
Reduce oven to 325\u00b0F.
To make filling, scoop pulp from passionfruits, add to a bowl with the remaining ingredients and whisk together.
Pour filling into the crust and bake 35-40 minutes, or until filling is just set. Cool, then chill overnight.
Dust with powdered sugar. Serve in wedges with raspberries and whipped cream.