Passion Fruit Tart

Directions

1. 1
   Preheat oven to 350°F. Spray a flan pan with oil. Place on a baking tray.
2. 2
   To make tart dough, sift flour, 2 tbsp powdered sugar and custard powder into a bowl. Using your fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in enough yogurt to form a soft dough. Sprinkle extra flour over a clean work surface. Quickly shape dough into a disc. Cover in plastic wrap and place in fridge for 15 minutes to rest.
3. 3
   Roll the dough out so that it is larger enough to line the base and sides of the pan. Trim to fit the pan and place in fridge for another 15 minutes.
4. 4
   Cover dough with parchment paper and fill with uncooked rice or baking weights. Blind bake for 10 minutes, then carefully remove parchment paper and rice. Set dough aside for 15 minutes to cool. Reduce oven to 325°F.
5. 5
   Meanwhile, to make filling, use an electric mixer to combine the ricotta, vanilla and 1/3 cup powdered sugar until smooth. Add eggs, passionfruit pulp and cream. Beat briefly to combine.
6. 6
   Pour filling on top of the dough and bake for 40 minutes or until filling is set. Remove from oven and set aside to cool. Serve with strawberries.