Roll out the pastry to half-a-centimetre thick then cut eight circles to fit into 11-centimetre tartlet cases. Line the cases, cover and refrigerate for 30 minutes. Preheat the oven to 180C while making the custard. Place the egg yolks in a bowl and whisk with 100 grams of the sugar. When the sugar has dissolved, gently whisk in the cornflour

Pour the warm milk into the bowl and stir gently with a whisk to prevent lumps forming. Pour the custard into a clean saucepan and cook over a low-medium heat, stirring constantly with a wooden spoon for 12-15 minutes or until the custard is thick. Leave to cool. Place the remaining sugar and water in a saucepan, dissolve the sugar over a medium heat and leave mixture to bubble without stirring.

When it turns amber, add the pineapple and don't mix for 30 seconds, as the pineapple releases its juices into the caramel, then keep the mixture on the heat so the caramel doesn't solidify. Add the passionfruit, mix gently until well combined and remove from heat. Line the pastry cases with foil and dried beans and bake for about 15-20 minutes. Remove the foil and beans and return the pastry cases to the oven for 10 minutes or so, until they are golden, crisp and well cooked through, particularly the base. Cool before filling. To serve, spoon a generous amount of custard into each tart shell, smooth the surface then top with pineapple mixture.