Passionfruit Tart

I made my first tart tonight.  I decided passionfruit would be a good flavour to start with as my housemate is a fan of this very seedy fruit.

Ingredients:
Pastry:
1 cup plain GF flour
1 cup almond meal
2 desertspoons castor sugar
100g GFCF margarine (I used nutelex lite)
Filling:
3 by 170g tins passionfruit pulp
1 cup castor sugar
3 tablespoons gelatine

Instructions:
- Preheat oven to 180 degrees celcius
- Place all pastry mix ingredients into large mixing bowl.
- Using fingers mash them together until you have a smooth even mixture that is slightly crumbly.
- Place mixture between 2 sheets of baking paper and roll flat (bigger than the round tart tin you plan to use to make the tart)
- Spray the tart tin down with canola oil
- Invert tin over pastry and cut around tin in a circle
- Flip tin over with pastry inside. 
- Pat pastry down to base of tin and around sides
- Use excess pastry cut from around tin to fill in on the sides of the tin where the mixture falls short of reaching the edges.
- Line the tin containing pastry mix with baking paper
- Fill the 'tart' pastry with uncooked rice or baking beads (ensuring baking paper seperates these from the pastry).
- Place in oven for 10 -15 minutes
- Remove from oven
- Remove rice and baking paper
- Place in oven uncovered for a further 10 minutes
- Remove from oven
Filling:
- Mix passionfruit pulp, castor sugar and gelatine together in a large mixing bowl until well mixed.
The Tart:
- Place filling inside pastry once blind cook is complete
- Place in oven at 180 degrees celcius for 20-25 minutes (this will partly caramelise the sugar and cause the tart to look slightly brown when completed).
- Remove from over and place on heat proof tray in the fridge
- Refridgerate until passionfruit mix is set firmly.

Serve with vanilla soy ice cream and enjoy!!!