Anna Gare cooks up a passionfruit dessert for Lukcy Oceans.
Lightly grease 24cm flan tin and line with pastry, place in the fridge for ½ an hour.
Cover pastry with baking paper and fill with dried beans, rice or pastry weights.
Blind bake pastry in moderate oven for about 10 minutes.
Remove weights and baking paper and bake for a further 5 minutes uncovered
Place all filling ingredients in bowl and whisk together until well combined
Pour into pastry base and bake 150C oven for approx 25 mins, or until just set.
Allow to cool
To serve sprinkle with sugar and caramelize sugar with blow torch or under grill, being sure to cover pastry edge with foil so they don’t burn.
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