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Methods

Method(Flaky Citrus Pastry)

• Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.
• Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.
• Make a well in the butter and flour mixture and pour in water.
• Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.
• Wrap the dough tightly and place into the refrigerator to rest for an hour before using.
• Once rested, roll the pastry onto a flour surface to about 3mm in thickness.
• Invert a 23cm tin tart over the pastry and cut around the edges, leaving an extra 2cm border.
• Push the pastry into the tin making sure to get right into the edges.
• Refrigerate for 10 minutes.
• Refrigerate for at least 10 minutes.
• Line a pastry case with baking paper and fill with baking weights. Bake for approximately 15-20 minutes at 170°C. Remove the weights and return to the oven, baking until golden.

METHOD (Passionfruit Curd)

• While the pastry is baking, prepare the curd.
• In a thick based saucepan, add egg yolks, two whole eggs, sugar, vanilla and passion fruit puree. Whisk together.
• Over a medium-low heat, gently heat the mixture while whisking constantly until it has thickened. This should take approximately 8-10 minutes.
• Pass through a fine mesh sieve and stir in the butter.
• Place the prepared tart shell on a baking sheet and pour the passionfruit curd into it.
• Bake the tart at 160°C for 10-15 minutes, until the curd has set.