To make the passionfruit curd: Whisk the eggs, sugar and oil in a large bowl. Stir in the passionfruit pulp. Place the bowl over a saucepan of simmering water (making sure the water does not touch the base of the bowl). Cook, stirring constantly for 25 minutes or until the curd just comes to the boil and thickens. Remove from the heat. Cool to room temperature. Place in the fridge for 4 hours or overnight if time permits.

To make the pastry: Place the flour, icing sugar, oil and egg yolk in the bowl of a food processor. Process until mixture resembles coarse breadcrumbs. Add 2 tbs of iced water and process until the mixture forms small balls and comes together when pressed together, adding the extra 1?2 tbs water if required.

Turn the pastry onto a lightly floured surface and knead lightly until the pastry comes together. Cut the pastry in half. Place each half of pastry between two large sheets of non-stick baking paper on the work surface. Use a rolling pin to roll out the pastry until 1?2 cm thick. Place onto a flat tray and into the freezer for 30 minutes or until firm.

Using a 71?2 cm fluted cutter, cut rounds from the pastry, re-roll left-over pastry and repeat. Ease the pastry rounds into tartlet pans. Place in the fridge for 15 minutes to rest (this reduces the risk of the pastry shrinking during cooking).

Preheat oven 180°C. Prick base of pastry with a fork. Bake for 15–20 minutes or until golden and cooked through. Stand 5 minutes in pan before transferring to a wire rack to cool completely.

To serve: Spoon the passionfruit curd into the tartlet cases and serve immediately.

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