Passionfruit Tart With Caramelised Rum Pineapple | Donna Hay

Ingredients

• 1½ cups (375ml) single (pouring) cream
• 3 eggs
• 5 egg yolks, extra
• ¾ cup (165g) caster (superfine) sugar
• ¼ cup (60ml) lemon juice
• ¾ cup (180ml) passionfruit pulp (about 9 passionfruit)
• 1½ cups (225g) plain (all-purpose) flour, plus extra for dusting
• ½ cup (80g) icing (confectioner’s) sugar
• 125g cold unsalted butter, chopped
• 2 egg yolks
• 1 tablespoon iced water
• 500g pineapple, peeled, cored and sliced into 3cm pieces
• ½ cup (125ml) passionfruit pulp (about 6 passionfruit)
• ½ cup (90g) light brown sugar
• ¼ cup (60ml) white rum