extra virgin olive oil

1 onion, chopped

2 green capsicum, chopped 2 garlic cloves, peeled, chopped

1 tsp ground coriander

1 tsp sweet paprika 1/2 tsp ground cumin

Salt and pepper

6 vine-ripe tomatoes, chopped

1/2 cup tomato passata

1 tsp sugar

6 large eggs

¼ cup fresh parsley leaves, chopped

¼ cup fresh mint leaves, chopped

1. Preheat oven to 180°C.

2. Combine flour, butter and sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add yolk and chilled water. Process until dough just comes together.

3. Turn pastry onto a lightly floured surface and knead until just smooth. Shape into a ball and flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.

4. Remove pastry from fridge and allow to soften slightly, roll into a large disc shape approximately 3mm thick. Cut pastry into rounds and shape into greased 8cm tartlet moulds. Gently line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 5 to 10 minutes or until pastry is golden. Allow to cool.

5. Blend curd mixture and pass through a fine sieve as you pour into pastry cases. Bake at 110°C for approx. 20 minutes (should be just set in the middle).

6. To serve, dust with icing sugar. If you have a gas torch you can glaze the tops of the tarts (optional).

7. Add chilli, mint and strawberries to sugar syrup and allow to infuse. Finish with touch of lime juice to taste.