PASSION FRUIT CURD - TART FILLING
While the tart crust is baking, whisk together sugar, flour and table salt in a saucepan over medium-low heat for 1 minute. In a small bowl gently whisk eggs and egg yolks. Add to saucepan, stirring constantly with a spatula scraping sides and bottom of pan. Cook until mixture reaches 160 degrees or until it's slightly thickened. Remove from heat. Strain using fine mesh sieve into another small bowl. Stir in heavy cream and BIANCOLILLA olive oil until evenly mixed. Use a spatula to transfer filling into baked tart crust. Place tart pan onto a rimmed baking sheet and return to oven. Bake at 350 degrees for 8 to 10 minutes until set, barely moving when pan is shaken. Let cool completely. Remove tart pan sides. Serve immediately, or store in plastic wrap for up to one week in fridge.