Pip, pip hooray

There's nothing like a sweet, ripe passionfruit straight from the vine. If you want something fancier, try our dreamy dessert line-up to celebrate this backyard beauty

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Passionfruit tart

SERVES 8

INGREDIENTS

1 ⅓ cups flour ½ tsp fine salt 150g cold butter, coarsely grated ¼ cup iced water ¾ cup caster sugar 4 eggs ¼ cup lemon juice 300ml cream ½ cup passionfruit pulp Extra fresh passionfruit, to serve

1 For the pastry, place flour and salt in a medium bowl. Rub in butter with your fingertips until almost combined, but leaving small lumps of butter. Add iced water; mix gently with a butter knife to a streaky dough. Turn out onto bench and press into a disc. Wrap in plastic and refrigerate for 45 minutes.

2 Roll dough on a lightly floured surface to about 3mm thick and large enough to line a 24cm loose-based fluted tart tin. Ease the pastry into the base and side of the tin; trim edge. Freeze for 20 minutes.

3 Preheat the oven to 220°C. Place tart tin on a heavy-based oven tray. Line pastry case with a large double layer of foil. Fill tart with baking weights, dried beans or rice. Bake on lower shelf for 25 minutes. Carefully remove foil and baking weights. Reduce oven to 170°C and bake for a further 15 minutes, or until pastry is golden brown and cooked thoroughly on base (see Notes). If sides begin to overbrown, shield them with strips of foil.

4 Whisk sugar and eggs together in a medium bowl until combined. Let mixture stand, stirring occasionally, until sugar has dissolved (about 10 minutes).

5 Meanwhile, push passionfruit pulp through a coarse sieve over a bowl, reserving 2 tablespoons of seeds.

6 Stir passionfruit juice, reserved seeds, lemon juice and cream into egg mixture until well combined.

7 Pour egg mixture into cooled pastry case (see Notes). Bake for about 35 minutes or until set. Cool for 3 hours or overnight before serving with extra passionfruit spooned over.