For the pastry, sift the flour, and icing sugar together. Place the sifted ingredients into a food processor with the butter and blitz together until the mixture resembles fine bread crumbs
Add the egg yolks and vanilla to the flour. Combine all the ingredients together to form a dough.
Form the pastry into in a rectangle, wrap in cling film and place in the fridge. Allow to chill for at least 1 hour
Brush a 10 inch tart case with melted butter and lightly dust with flour
Roll out the pastry to about a 2-3 mm thickness. The pastry needs to be about 6cm larger than the pastry case. Roll the pastry up on a rolling pin and using the rolling pin to transfer the pastry. Drape the pastry over the pastry case. Press the pastry into place. Run a rolling pin over the top of the pastry case to remove any excess pastry. Any excess pastry can be reformed together, covered in cling film and returned to the fridge for use later.
To blind bake, cover the inside of the pastry case with parchment paper and fill with baking beans.
Bake in a preheated oven 180 C for 18 minutes. Remove the parchment and baking beans and return the pastry case to the oven and bake for a further 5 minutes. The pastry case should be dry and crisp.
Pour the cream into a clean saucepan. Split the vanilla pod lengthways and scrap out the seeds. Add the vanilla pod, to the cream. Place the saucepan onto a medium height and heat till just below the boil.
Add lemon juice and pulp of the passion fruits to the cream.
Put the eggs, egg yolks and sugar into a clean bowl. Whisk together to dissolve the sugar. Pour the heated cream over the eggs and sugar and mix well to combine.
Return the passion fruit custard to the saucepan and place on a medium heat. Use a whisk to stir continuously.
As the custard cooks the mixture will start to thicken. The mixture should coat the back of a spoon. Remove the custard from the heat and continue to whisk for an additional minute.
Pour the passion fruit custard into the blind baked pastry case and place into a preheated oven at 160c for 8 minutes.
Remove the passion fruit tart from the oven and allow to cool and for the passion fruit custard to set.
Once the tart has been allowed to cool and set, finish the tart by decorating with a selection of sliced summer fruits. Be as vibrant as you like. Blueberries, strawberries, raspberries, kiwi, peach and fresh mint work fantastic. Serve and enjoy