Passionfruit and papaya tart

To make Pastry, pulse flour and icing sugar in a food processor until combined. Add butter and process until mixture resembles fine crumbs. Add yolk and water, process until dough just comes together in a ball. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Roll dough out on a lightly floured work bench and lift into a 24cm lightly greased, loose base tart pan, pressing into base and sides. Using a knife, trim any excess dough. Prick base with a fork and refrigerate for a further 30 minutes. 

Preheat oven to 190°C fan-forced (210°C conventional). Line dough with baking paper and baking weights or uncooked rice. 

Bake for 10 minutes. Remove paper and weights and bake for a further 8-10 minutes or until dry and lightly golden. Set aside to cool slightly.

Meanwhile, to make Filling, combine passionfruit pulp, lemon juice, sugar, cream, whole eggs and yolks in a medium heatproof bowl and lightly whisk until combined. Put bowl over a saucepan of gently simmering water, and using a wooden spoon, continuously draw a figure eight through the mixture for 10 minutes to avoid eggs curdling. Custard will be ready once mixture coats the back of a spoon (when it reaches approx. 70°C on a cooking thermometer). Set aside to cool slightly.

Reduce oven temperature to 140°C fan-forced (160°C conventional). Pour custard into tart shell and bake for 30 minutes. Turn off heat and allow to cool slightly in oven for a further 10 minutes. Remove from oven and bring to room temperature before refrigerating for 4 hours or overnight to set.

To make Syrup, combine passionfruit pulp, sugar and water in a small saucepan on low heat, stirring until sugar has dissolved. Increase heat to high. Bring to boil, then reduce temperature to low and simmer for 10 minutes or until syrup has thickened. Remove from heat and cool.

Using a vegetable peeler, peel papaya into thin ribbons. Whip cream and icing sugar until soft peaks form. Serve tart topped with dollops of whipped cream and papaya ribbons, and drizzled with passionfruit syrup.