Passion Fruit Custard Tart

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In a mixer fitted with a paddle attachment, combine all tart shell ingredients. Mix for approximately 3 minutes, or until the mixture forms a dough-like consistency.
Roll the dough out to a 4mm thickness. Chill until firm.
Cut the chilled dough into circles and gently press into your preferred tart molds.
Bake in a preheated oven at 180°C for 25 minutes, or until golden brown. Let cool completely before filling.

In a stand mixer fitted with a whisk attachment, combine all custard ingredients. Mix on high speed for 2 minutes.
Let the mixture rest for 5 minutes, then whisk again on high speed for another 2 minutes to ensure a smooth texture.

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