Melon and orange curd tart

Method

• 1
  Place flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together. Turn out onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
• 2
  Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 23cm (base) round, loose-based fluted flan tin. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line pan with pastry. Trim excess. Refrigerate for 15 minutes.
• 3
  Place prepared tin on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 10 to 15 minutes or until light golden. Set aside to cool completely.
• 4
  Make Orange curd Place eggs, egg yolks, sugar, orange rind and cornflour in a heavy-based saucepan. Whisk to combine. Add orange juice and butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into pastry case. Cover. Refrigerate for 2 hours or until set.
• 5
  Arrange rockmelon and honeydew melon on tart. Drizzle with passionfruit pulp. Serve.