260g plain flour

60g icing sugar

Pinch of salt

1 orange, zested

250g Devondale Unsalted Butter (cold)

50mL of water

9 egg yolks

2 eggs

3/4 cup of sugar

1/2 teaspoon of vanilla extract

2/3 cup passionfruit purée

12 tablespoons unsalted, cut into 1-inch chunks

2 cups of whipped Devondale Thickened Cream

Starting with the pastry, sieve the flour and icing sugar onto a cool bench, sprinkling with salt and orange zest.

Take the cold butter and grate it over the flour. Using your fingers, coat the butter in flour and separate any large clumps.

Make a well in the butter and flour mixture and pour in water.

Using the heel of your hand, push the butter into the flour and away from yourself. Pull the flour and butter back, repeating until you are left with a dough.

Wrap the dough tightly and place into the refrigerator to rest for an hour before using.

Once rested, roll the pastry onto a flour surface to about 3mm in thickness.

Invert a 23cm tin tart over the pastry and cut around the edges, leaving an extra 2cm border.

Push the pastry into the tin making sure to get right into the edges.

Refrigerate for 10 minutes.

Refrigerate for at least 10 minutes.

Line a pastry case with baking paper and fill with baking weights. Bake for approximately 15-20 minutes at 170°C. Remove the weights and return to the oven, baking until golden.

While the pastry is baking, prepare the curd.

In a thick based saucepan, add egg yolks, two whole eggs, sugar, vanilla and passion fruit puree. Whisk together.

Over a medium-low heat, gently heat the mixture while whisking constantly until it has thickened. This should take approximately 8-10 minutes.

Pass through a fine mesh sieve and stir in the butter.

Place the prepared tart shell on a baking sheet and pour the passionfruit curd into it.

Bake the tart at 160°C for 10-15 minutes, until the curd has set.