Passionfruit Cheesecake Tart

1: For the pastry dough, blitz the plain flour, almond meal, icing sugar, and unsalted butter until crumbly.

2: Add the egg and blitz until just combined. Do not over mix.

3: Form the dough into a disc and refrigerate for 1 hour.

4: Once chilled, roll it into a tart shell and blind bake for 20 minutes with baking weight and then 5 minutes without at 175C.

5: For the filling, combine cream cheese, ricotta, sugar, vanilla, plain flour, passionfruit puree, and whole egg in a mixer or mix by hand until smooth.

6: Whisk over a pot of simmering water if desired.

7: Once cool, fill the tart shell with the mixture and bake for 20 minutes at 140C.

8: To make the gelee, heat the passionfruit pulp until just boiling.

9: Add the soaked gelatine leaf and whisk.

10: Pour over the cooked tart and place in the fridge to set for an hour.