To make the pastry, combine the icing sugar, flour and butter in a food processor until crumbly. Add the egg yolk, vanilla extract and water, and process until all the ingredients just come together. Shape into a disc about 2cm thick, wrap in cling wrap and chill for 30 mins. Grease a 26cm round loose-based fluted tart tin. Roll pastry between sheets of baking paper until large enough to line pan. Lift pastry into tin, press into base and side and trim excess. Prick base all over with fork, cover with plastic wrap and chill for another 30 mins. Preheat oven to 180°c. Place tart tin on an oven tray, line pastry with baking paper and fill with baking beans, dried beans or rice. Bake for 10 minutes. Remove paper and beans and bake for a further 10 mins or until golden brown. Allow to cool.

To make the filling, beat together the eggs, mascarpone, sugar, passionfruit pulp, lemon zest and juice. Set aside for 30 mins before straining through a sieve to remove the seeds. Pour into the baked pastry shell and reduce the oven temp to 140°c. Cook for 30 mins, or until just set on the top. Remove from oven and allow to cool. Serve with berries and cream.