Add the remaining flour and beat just until large clumps are forming.

Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk.

Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base.

Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or up to 3 days.

Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry.

Line the tart shell with a sheet of baking paper (crumple it up first for an easy fit) and fill with pie weights or rice. Fill it quite full and making sure it's pressed up tight into the corners and against the edges.

Bake for 15 minutes. You can proceed with making the crumble and filling while it bakes.

After 15 minutes. Carefully remove the baking paper and rice (or weights) and bake a further 7 minutes then set the tart shell aside.

Add the cold butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.

Turn the heat to low and continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon or leaves a thick coating on the side of the pan when you tilt it. (Test by drawing a line through the curd on the back of the spoon and the line should not drip).

You’ve just made passionfruit curd! Allow the passionfruit curd to cool for about 15 minutes before proceeding.

Turn the oven temperature down to 160C (140C fan forced) / 320F.

In a bowl, whisk together the passionfruit curd, cream and the extra egg until well combined. Pour the mixture into the tart shell and place back in the oven for a further 30-35 until almost set (there should be a 2 inch ring where it is not wobbly at all and the centre portion should just have a slight wobble - not by runny).