Lemon and passion fruit tart

Begin by making the pastry. Cream together the butter and sugar, then add 1 egg and combine well. Sift and add the flour and the milk and combine gently to form a smooth paste. Shape into a small flat disc, then wrap in clingfilm and leave to rest in the fridge for 30 minutes

Remove the chilled pastry from the fridge and roll out into a thin, even layer on a floured surface. Line the tart tin with the pastry, leaving 2cm of overhanging pastry around the edge

Line the base of the tart case with greaseproof paper, fill with baking beans and blind bake for 15 - 20 minutes, or until golden and dry

Meanwhile, prepare the filling. Beat the eggs and egg yolks together and add the sugar, passion fruit, lemon juice and zest. Beat in the cream, then strain through a fine sieve to remove the passion fruit seeds and set aside until required