In a large bowl, sift the flour and mix in the castor sugar and vanilla seeds. Cut the butter into cubes and rub into the flour until it resembles fine breadcrumbs.
Add the egg yolks and water, then bring together with your hands to form a soft dough. (Add a tablespoon of water if you need to).
Wrap the pastry with clingfilm, then chill in the fridge for 30 minutes.
Roll out and line a 29cm tart tin.
Bake the pastry blind* for 12 minutes, then remove the baking paper and beans and bake for another 5-8 minutes until golden and cooked through.
For the curd: place the eggs, egg yolks and sugar in a small saucepan. Whisk until well combined then add the granadilla pulp, lemon juice & butter.
Stir continuously over a moderate heat until thickened enough to coat a spoon.
Remove from heat and allow to cool.
Once the base has cooled, spread over the mascarpone. Pour the granadilla over and spread evenly. Allow to chill slightly before serving.
*To bake pastry blind
After lining the tart tin with pastry, tear a sheet of baking paper just larger than the tart tin. Press into the pastry, then pour over baking beans (from specialist cook shops) or fill with rice/beans. This makes sure the pastry cooks before the filling is added, and does not puff up and rise in the oven. Keep the rice/beans if using as they can be used multiple times.Chef's tip:
Buy granadilla curd ready made from your local supermarket.
Reprinted with permission of Sasko.