Vegetarian recipe ideas
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Line the base and sides of a deep, 18cm springform cake tin with baking paper. Unroll and drape the pastry into the tin, pressing gently to line the base and sides, with a little overhang for shrinkage. Prick the base with a fork to help prevent it puffing up. Cover with more baking paper and chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf to heat up. Fill the tart case with baking beans, put on the baking sheet and bake for 15 mins. Remove the paper and beans, and bake for further 5-6 mins or until just golden. Remove from the oven and allow to cool completely.
Meanwhile, put the passion fruit pulp, lime zest and juice, and 50g of caster sugar into a medium pan. Gently cook over a medium heat, stirring so it doesn’t catch, for 10-12 mins or until you have a runny, fruity jam. Scrape into a bowl and set aside to cool.
Whisk the egg yolks, whole eggs and remaining caster sugar in a large bowl. Put the cream and tonka beans into a medium pan and gently simmer over a low-medium heat for 5-6 mins to infuse. Pour a little of the infused cream into the whisked eggs, whisk well, then gradually add the rest of the cream mixture, whisking and scraping the bottom of the pan to mix in any sediment.
Heat the oven to 165C/145C fan/gas 3. Put the pastry case tin onto a baking sheet, spread the base with the passion fruit jam, then ladle over the custard very gently. Bake for 1 hr-1 hr 10 mins, or until just set with a slight wobble in the middle.
Transfer to a wire rack and leave to cool completely – it will sink a little. Trim the excess pastry, then refrigerate for 3-4 hrs to set fully. Dust with icing sugar to serve.
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