- 30 min + chilling
- 60 min + chilling
- 1 ½ cups (225g) plain flour
- 1 ½ cups (150g) almond meal
- 190g unsalted butter, chilled
- 1/2 cup (75g) icing sugar
- ½ tsp salt
- 2 large egg yolks
- 1 tsp Queen Vanilla Bean Paste
- 2 cups (500ml) cream
- 4 large eggs
- 6 large egg yolks
- 2/3 cup (150g) caster sugar
- 1/3 cup (80ml) lemon juice
- ½ cup (125ml) passionfruit pulp, about 8 small or 5 large passionfruit
- 2 tbsp caster sugar, optional
Method - Pastry
Process flour, almond meal, butter and icing sugar in food processor to create fine breadcrumbs. Add egg yolk and Vanilla Bean Paste and process until pastry starts to come together. Bring together in a ball, wrap in cling wrap and chill in fridge for 30 minutes.
Grease a 24cm fluted tart tin 4cm deep, and stand on tray. Preheat oven to 190°C (fan forced).
Roll pastry out to 5mm thick, place into tart tin, patching any tears with more pastry. Line the base and sides of the uncooked pastry case with non-stick baking paper. Fill with rice, dried beans, or metal/ceramic baking weights. Bake for 10 minutes.
Remove pastry from oven and remove paper and weights. Return to oven for 5 minutes before removing and setting aside to cool.
Method - Filling
Reduce oven to 150°C (fan forced). Whisk together eggs, egg yolks and sugar. Add cream, Vanilla Extract, lemon juice and passionfruit whisking to combine.
Pour mixture into tart case, then bake for 50 minutes or until custard looks set but still has a slight wobble in the middle. Leave to cool completely on wire rack, then chill for 6 hours.
(optional) Sprinkle over caster sugar then using a blow torch, or placed under a hot grill brûlée the sugar.
Method - Meringue
Prepare Meringue & Pavlova powder mix as per pack directions.
Top pie with meringue, and brown using a blow torch or put under a hot grill. Finish with a drizzle of passionfruit. Serve Immediately.