This is a baked lemon tart filling that we cook in a double-boiler, resulting in a silky smooth curd. To make passionfruit curd instead, the lemon juice can be replaced with strained passionfruit juice.
To make the lemon curd filling, put the eggs, sugar and lemon juice in a stainless steel bowl. Use a whisk to mix together for 2–4 minutes, or until the sugar dissolves. Pour in the cream and mix well to combine. Place the bowl over a saucepan of simmering water and use a whisk to stir continuously for about 10 minutes, or until the mixture is smooth and thick. Have a rubber spatula on hand to scrape down the sides of the bowl as you work. The curd should transform as it cooks, starting off as a very thin cream with froth on top that will then become thick with bubbles. These bubbles will disappear altogether about 5 minutes before cooking is complete. Most importantly, keep stirring at all times or you may end up with a grainy texture in the finished curd. When the mixture is cooked, remove from the heat, stir for about 1 minute longer to cool a little, then place plastic wrap directly onto the top of the curd and refrigerate for at least 8 hours, or overnight.
Follow the instructions to roll out the pastry and use it to line twenty
Blind bake the tart cases in a preheated
Using a piping (icing) bag fitted with a small plain nozzle, pipe about
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