Pineapple passionfruit tart

Pineapple jam

• 500 g fresh pineapple flesh (approx. 1 pineapple), cut into pieces (4 cm - see Tips)
• 100 g brown sugar
• 40 g white rum (optional)
• 40 g fresh passionfruit pulp (approx. 2 passionfruit - see Tips)

Pastry

• 1 egg
• 50 g white sugar
• 120 g unsalted butter, cut into pieces
• 220 g plain flour, plus extra for dusting

Passionfruit custard filling

• 200 g pouring (whipping) cream
• 2 eggs
• 1 egg yolk
• 30 - 40 g caster sugar
• 20 g lemon juice
• 100 g fresh passionfruit pulp (approx. 5 passionfruit)