Preparation
Step 1
Make the pastry. Sift the flour, sugar and salt into a bowl. Break the butter into pieces and rub into the flour until you have a breadcrumb-like texture.
Step 2
Beat the yolks with the water then stir into the flour. Mix into the flour then combine to a smooth dough. Wrap in cling film and chill for at least 30 minutes. Preheat the oven to 160C.
Step 3
Roll out the dough between sheets of baking paper – you want it to be about 3-4mm thick. Use to line a 22cm loose-bottomed tart tin. Trim the edges and prick the bottom with a fork. Chill for 30 minutes.
Step 4
Top the pastry with baking paper and fill with uncooked rice or baking beans. Bake for 20 minutes, remove the paper and beans and bake for 10 minutes more, or until the pastry is light golden. Cool in the tin.
Step 5
For the filling, put the cream, melted chocolate, eggs, yolks, sugar, lime zest and juice, and vanilla seeds in a bowl. Whisk to combine then strain into a new bowl. Add the passionfruit pulp then pour into the pastry case. Bake for 30 minutes until just set. Cool to room temperature in the tin.
Step 6
While tart cools, make the topping. Put the pineapple slices, passion fruit and sugar in a large frying pan. Cook for 10 minutes until the pineapple is caramelised. Add the water and cook for 2 minutes more. Cool slightly.
Step 7
Remove the tart from the tin, spoon over the topping then slice to serve.
