passionfruit curd tart brulee

1 quantity or 250g (8oz) sweet shortcrust pastry... (couldn't really find this -
used pie
crust)

passionfruit curd filling:
1 cup (superfine) sugar
4 eggs
1 cup cream
200ml(7fl oz) passionfruit pulp (couldn't find..used mango pulp instead)
2 tablespoons lemon juice
sugar for sprinkling
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preheat oven to 350F
roll out pastry in 10" removable base tart tin
prick a few holes and place few baking weights on top
bake for 10 min - remove weights - bake for additional 5 min
(this is called blind baking - will keep tart crisp when it has the wet filling)

filling:
place sugar, eggs, cream, passionfruit/mango pulp, lemonjuice in bowl - wisk to
combine
pour filling in tartshell - bake for 30min or untill the filling is just set
refrigerate until the filling is firm (that means a little longer than I did -
hihi)
sprinkle tart with sugar
place under a hot grill broiler until the sugar is golden and caramalized (not
burned...)
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Serves 6-8


This was served at our supperclub last week.

S