Sterilise some glass jars by preheating your oven to 200C and placing some glass kilner jars onto a baking tray. Fill the jars with boiling water from a kettle. Leave to stand for 10 minutes before pouring out the boiling water, placing them back on the baking tray and putting the jars into the oven for 10 minutes to dry off. N.B. Be careful when removing them from the oven as the glass will be very hot!
- Add all ingredients to a small saucepan and warm over medium-low heat, whisking constantly until the mixture thickens. This should take around 5-10 minutes.
- While your curd is warm, it may still look quite thin and runny. For a thicker curd, pour it into the prepared glass jars and leave to stand for 10 minutes. Add the lids and refrigerate overnight.
To make the pastry:
- Sieve the plain flour and icing sugar into a large bowl. Add the ground almonds and mix together.
- Add the cold, cubed vegan butter and use your fingertips to rub it into the dry ingredients until your mixture resembles breadcrumbs.
- Add the cold water and mix well until the dough starts coming together.
- Get a 23cm loose bottomed fluted tart tin ready and lightly grease the bottom and sides with some extra vegan butter.
- On a lightly floured surface, roll out the pastry into a rough circle about 3mm thin and around 4-5cm larger than the diameter of the tart tin itself.
- Transfer the rolled-out pastry into the tart tin and gently press the pastry into the fluted sides and bottom of the tin. To remove the excess pastry, simply roll your rolling pin gently across the top of the tart tin. Alternatively, you can use a sharp knife to cut away the excess.
- Chill in the fridge for about 15-30 minutes.
- To fully blind bake your pastry case, preheat the oven to 180C / 350F, place a baking tray inside to warm up, and prick the bottom of the tart shell evenly with a fork.
- Line your pastry case with baking parchment, high enough so the edges come up and over the tart itself.
- Fill the lined tart shell to the brim with ceramic baking beans, or rice.
- Place the tart on the hot baking sheet and bake for 15 minutes, or until you can see the edges of the tart shell turning a light golden colour.
- Once your tart has been in the oven for 15 minutes, remove the baking beans and the parchment paper and continue to bake for a further 10-15 minutes, until the tart shell is an even golden brown, and it feels and looks crisp to the touch.
- Remove from the oven and allow the tart shell to cool completely in the tin until it comes to room temperature.
Tip: The amount of water listed in this recipe should be enough to hydrate the flour and bring the dough together without any patches of dry flour. Add it slowly, and feel free to add a little more if your dough feels too dry. You don’t want a sticky dough, so use your hands until it just comes together as a ball of dough being careful not to overwork it. Overworking will result in gluten development and a tough pastry. The final dough should be smooth and homogeneous. It shouldn't be sticky to the touch and it shouldn't be too soft – you should be able to handle and roll it out without any problems.
To fill and finish:
- Use an electric whisk to beat the double cream and lemon curd yoghurt together until combined.
- Fold in the passion fruit juice and pulp using a rubber spatula.
- Place the bowl in the fridge for 1 hour to firm up.
- Once the mixture is a little less runny, remove the bowl from the fridge and using an offset spatula, spread the creamy mixture onto your prepared pastry case.
- Top with your homemade lemon curd, the extra passion fruit pulp and the chopped pistachios.
- Put the tart back into the fridge for at least 1 hour prior to serving. This will help get a beautifully clean slice when cutting and serving.
N.B. Don’t fill the pastry case if it’s too hot, or your mixture will melt! Ensure the pastry case has completely cooled to room temperature before adding your filling.