The sweet tangy passionfruit pulp goes perfectly with zesty lime in this delicious dessert. It is packed with fruitiness and so easy to make. Serve on its own or with a dollop of cream on the side.

Rye Spelt Crust	Lime Passionfruit Filling
125 g Butter, softened 2 tbsp Erythritol granules Pinch of salt 1 Egg, room-temperature 100 g Rye berries, milled into flour /Waldstaudenroggen 125 g Refined spelt flour	4 Eggs 180 ml Heavy cream 100 g Erythritol granules 3 tsp Lime rind 60 ml Lime juice 3 Passionfruit

1. Cream softened butter and erythritol granules until light and fluffy. Add in egg and salt. Mix until combined. Sift in rye and spelt flour. Mix until just incorporated. Transfer pastry to a lightly floured surface and bring together with your hands. Lightly knead until just smooth. Shape into a disc, wrap in plastic wrap and place in the fridge to rest for 30 minutes.
2. Roll out pastry between 2 sheets of baking paper until 3mm thick. Line a 23cm fluted tart tin with removable base with pastry. Trim any excess and if you like, use it to fill a 10-cm tartlet pan.
3. Line pastry case with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes. Remove rice and baking paper. Bake for 10 minutes or until light golden. Reduce oven temperature to 120C/250F.
4. Whisk eggs, cream, erythritol granules, 2 teaspoons of lime rind, lime juice, and the pulp of 2 passionfruit in a large bowl until combined. Stand for 5 minutes. Strain the mixture through a sieve into a jug.
5. Pour the mixture into tart shell and bake for 45 minutes or until just set. Remove and cool completely on a wire rack. Garnish with reserved grated lime rind and passionfruit pulp.