Passion fruit cream tarts with lemon pastry

Method

1. To make the pastry, whizz the butter and egg yolk in a food processor until well combined. Pulse in the 55g icing sugar and the lemon zest, then the flour with a pinch of salt, until it all comes together. (If you don’t have a food processor, cream the butter and egg yolks well in a bowl, beat in the 55g icing sugar and lemon zest, then fold in the flour with a pinch of salt until just combined. Don’t overmix.)
2. Tip out onto a lightly floured surface, then knead very gently for a few seconds or until smooth and silky. Press into a disc, then wrap in cling film and chill for 1 hour.
3. Roll the chilled pastry out on a lightly floured surface to 2mm thick. Cut out 12 x 9cm rounds, then use to line 12 x 6cm fluted tart cases, pressing the pastry into the edges so they’re sharp. Roll the rolling pin over the tops to trim, discarding any excess pastry, then go around the cases pressing the pastry into the top of each flute with your finger. Chill again for 30 minutes or freeze for 10 minutes. Heat the oven to 190°C/fan170°C/gas 5.
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4. When the pastry cases are firm, line with foil or baking paper, then fill to the brim with baking beans or rice. Blind bake for 20 minutes or until golden and crisp. Remove the beans/rice and foil/baking paper, then leave to cool completely. Carefully tip the cases out of the tins.
5. To make the filling, briefly whizz the passion fruit pulp in a food processor or whisk vigorously in a mixing bowl to break the flesh away from the seeds. Push through a sieve, making sure you get as much of the juice and flesh as possible, without any seeds. Add 1 tbsp of the icing sugar and the double cream, stir and taste, then add more sugar if you think it needs it. Whip until the mixture forms soft, billowing peaks. Spoon into a piping bag fitted with a star nozzle, then pipe generous swirls into each tart case. Decorate with edible flowers or freeze-dried raspberries, then serve.