METHOD

1. To make the sweet shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and water, and process until a dough just comes together. Turn out onto a lightly floured surface and gently bring the dough together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 30 minutes. 
   
2. Preheat oven to 160°C (325°F). Roll out the dough between 2 sheets of non-stick baking paper to 3mm thick. Line a 22cm loose-based tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper and fill with baking weights or uncooked rice. Bake for 20 minutes, remove the paper and weights and bake for a further 10–12 minutes or until the pastry is light golden. Allow to cool slightly in the tin.
   
3. Reduce the oven temperature to 140°C (275°F). Place the cream, eggs, extra yolks, sugar and lemon juice in a medium bowl and whisk to combine. Strain the mixture into a clean bowl and add the passionfruit. Pour the mixture into the pastry case and bake for 30 minutes or until just set. Allow to cool to room temperature, before refrigerating until chilled.
   
4. To make the caramelised rum pineapple, place the pineapple, passionfruit and sugar in a large non-stick frying pan over high heat. Cook for 10 minutes or until caramelised. Add the rum and cook for 3 minutes. Allow to cool slightly. 
   
5. Remove the tart from the tin and place on a serving plate. Top with the caramelised rum pineapple to serve. Serves 6