Mango & Passionfruit Curd Tart

Process flour, icing sugar and 1/4 tsp salt in a food processor to combine. Add butter and process until mixture resembles breadcrumbs. Add egg and vanilla and pulse until mixture starts to come together. Turn out onto a floured surface and press together to form a smooth disc. Wrap in plastic wrap and chill for 20 minutes.

Roll pastry between 2 sheets of baking paper to fit a 25cm fluted tart tin with removable base. Press pastry into tin and trim excess. Prick base all over with a fork. Freeze for 20 minutes.

Preheat oven to 200°C. Line pastry with baking paper and fill with pie weights or dried beans. Bake on a baking tray for 10 minutes. Remove weights and paper. Return to oven for a 10 minutes or until golden and dry.

Meanwhile, to make the filling, cut cheeks from mango and scoop flesh into a food processor. Add strained passionfruit, 1/2 cup caster sugar and 1 tbs cornflour and process until smooth. Add the 4 yolks and process for 20 seconds. Strain into a heatproof bowl and discard pulp.

Place bowl over a saucepan of simmering water. Stir constantly for 20 minutes or until thick. Remove from pan and gradually whisk in 125g cold butter. Pour mixture into pastry case. Chill overnight or until set.

Before serving, cook honey, without stirring, in a saucepan over high heat for 3-4 minutes or until reduced by half. Slice extra passionfruit, arrange on tart with mint, drizzle with honey and serve.