Decadent delights

Sweet and fruity desserts your guests will love

- Tessa Immens

LEMON & PASSIONFRUIT TART

1 In a food processor, pulse flour and butter together until mixture resembles breadcrumbs. Add egg and water, pulsing until dough comes together. Wrap and chill 1 hour.

2 Roll out pastry between 2 sheets baking paper to 3mm-thick round. Ease into a 23cm loose-bottom fluted flan pan. Trim edges. Chill 15 mins. Preheat oven to 200°C. Line pastry case with baking paper and uncooked rice or baking beads.

3 Bake 15 mins. Remove paper and weights. Bake a further 5-10 mins until base is lightly golden. Reduce oven to 150°C.

4 FILLING In a large bowl, whisk all ingredients together until smooth. Strain through a sieve and pour into tart shell. Bake 30-35 mins until set in centre. Cool. Chill overnight.

5 In a small saucepan, combine passionfruit and sugar. Stir over low heat until sugar dissolves. Simmer. Remove from heat and cool. Spoon over tart to serve. Accompany with cream.