Tony's Passionfruit Tarts

I never thought that Tony would post recipes here on my website, but having been travelling the country with Foodies Festival and with everyone absolutely loving his demonstrations, it seemed only fitting that I should post it here for you all (he doesn't have a website, so essentially I'm pimping mine out!).  Each stage is laid out below, but if you have any questions about the recipe, please do get in touch.

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Passionfruit Tart
 
Tarts
450g rice flour
225g vegan butter
180g icing sugar
60g gf plain flour
60g cold water
Pinch salt
 
Place all ingredients in the kitchen aid with a paddle attachment and mix until a pastry forms.  Roll out between 2 layers of baking paper until 3mm thick.  Place in a freezer for 30 minutes to chill.  Grease the rings with vegan butter and place on a flat gastro lined with baking paper.  Take the pastry from the freezer and cut out discs with the rings for bases.  Cut strips of pastry and line the sides.  Trim.  Prick the bases with a fork.  Place back in the freezer.  Blind bake at 165C for 20 minutes or until golden.  Remove the baking beans and bake for a further 5 minutes.
 
Mango Gel
55g sugar
3.5g agar
320g mango puree
 
Combine, heat to 85C.  Set, blend, pass. Piping bag.
 
Passionfruit Cream
220g sugar
20g NH pectin
2g xanthan gum
360g passionfruit puree
400g water
160g coconut oil
 
Heat everything except coconut oil to dissolve sugar and activate pectin (85C).  Chill.  Add coconut oil and blend with stick blender.  Set in gluten free tart cases.  Reserve remaining for garnish.
 
Lemon Gel
20 Lemons
Sugar
Salt
Water
 
Boil Lemons in 5% Brine for 10 minutes.  Remove and roast in oven at 180 degrees for 15 minutes.  Finally poach lemons in 2:1 sugar:water.  Blend, pass, piping bag.
 
Fresh Mango & Passion fruit
2 mangoes
2 passionfruit
 
Dice the mangoes, deseed the passfruit.
 
Passionfruit glaze
400g passion fruit puree
2 passionfruit
85g sugar
6.5g NH pectin
 
Heat to 82C.  Pour over tart
 
Passionfruit Sorbet
1Kg Passionfruit Boiron - melted
360g Sugar
240g Glucose
470ml water
 
Bring all ingredients to the boil.  Pass through chinois and chill before churning.  Store in freezer.