Ingredients
For the passion fruit sorbet
150ml/5fl oz water
150g/5oz sugar
12 passion fruit, pulp and seeds
squeeze lemon juice
For the lemon tart
250g/9oz plain flour, plus extra for dusting
100g/3½oz icing sugar
100g/3½oz cold butter, cubed
11 free-range eggs, two lightly beaten
350g/12oz caster sugar
6 lemons, juice and zest
250ml/9fl oz double cream
Method
1. For the passion fruit sorbet, place the water and sugar into a heavy-based pan and bring to the boil. Simmer for 5-10 minutes, until the mixture forms a thin syrup. Place the passion fruit pulp and seeds into a bowl, then pour over the sugar mixture and stir in the lemon juice.
2. Allow to mixture to cool slightly, then churn in an ice cream machine, according to the manufacturer's instructions. Transfer the sorbet into a freezable container and chill in the freezer until needed.
3. For the lemon tart, place the flour and icing sugar into a large mixing bowl. Rub in the butter, using your fingertips, until the mixture resembles breadcrumbs.
4. Add half of the beaten egg mixture and mix well with your hands, until the mixture comes together to form a dough. (If the mixture is too dry, add some more beaten egg to the mixture.) The dough should be smooth and slightly moist. Cover with cling film and chill in the fridge for at least 30 minutes.
5. Preheat the oven to 180C/360F/Gas 4.
6. Remove the pastry from the fridge and discard the cling film. Roll out the pastry on a floured work surface to a thickness of about 5mm. There should be enough to line a 25cm/10in tart case. Gently lift the pastry and lay into the tart case, pressing it into the edges and leaving the sides to overlap.
7. Line the pastry with baking parchment. Fill the tart case with ceramic baking beans and blind bake on a baking tray in the oven for 20 minutes, or until the pastry is golden-brown around the edges. Remove the baking beans and the baking parchment. Using a sharp knife, trim away the excess crust from the tart case.
8. Turn the oven down to 160C/320F/Gas 2.
9. Whisk together the remaining nine eggs and the sugar until pale and fluffy. Stir in the lemon juice and zest, then stir in the cream until the mixture is smooth and creamy.
10. Carefully pour the mixture into the prepared tart case. Bake in the oven for 30-40 minutes, or until the filling is set. Remove from the oven and set aside to cool.
11. To serve, cut the tart into wedges and serve each wedge with a scoop of passion fruit sorbet on the side.
