Method

• 1.
  For the pastry, combine flour and sugar in a bowl with a pinch of salt flakes. Rub butter into flour with your fingertips to form a fine crumb, then add egg yolks and 2 tbs iced water, and knead gently on a lightly floured surface. Flatten into a disc, enclose in plastic wrap and chill for 2 hours. Roll out pastry between 2 sheets of baking paper to 3mm thick. Use to line the base and sides of a 24cm loose-base fluted tart pan. Chill for 20 minutes.
• 2.
  Preheat oven to 200°C. Line pastry with baking paper and baking weights, and place on a baking tray. Bake for 20 minutes or until pastry is light golden, then remove paper and weights. Bake for a further 15 minutes or until golden and dry.
• 3.
  Meanwhile, place passionfruit pulp, lemon zest and juice, sugar, cream, eggs and yolks together in a heatproof bowl and whisk gently to combine. Place over a saucepan of gently simmering water and, using a wooden spoon, stir constantly until 60°C on a kitchen thermometer or passionfruit mixture coats the back of the spoon like a custard. Strain through a fine sieve, discarding pulp, and cool.
• 4.
  Pour cooled passionfruit mixture into baked tart shell. Reduce oven to 140°C and bake for 50-55 minutes or until set. Cool at room temperature, then chill for 2 hours to set. Scatter with pistachios and serve with extra cream.