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1
Sift the flour, powdered sugar and cocoa into a mixing bowl. Add the butter and rub into the flour to form a mixture that resembles breadcrumbs, then stir in one egg. Knead to form a smooth dough. Roll the pastry into a ball, wrap it in plastic wrap and chill in the refrigerator for about 30 mins.
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2
Preheat oven to 350u00b0F. Roll out the pastry onto a floured work surface to a 11 inch circle (to fit a 9 inch tart pan). Grease the pan, then lift the pastry into the pan and press it down into the corners. Tuck in or cut off any excess pastry. Prick the base of the pastry with a fork, then line it with parchment paper. Fill the case with baking beans, and bake for about 10 mins. Remove from the oven, leaving the oven on, and lift out the baking paper with the baking beans.
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3
To make the filling, mix the cream cheese, sour cream, custard powder and sugar together to create a smooth paste, then beat in the rest of the eggs. Spread the filling evenly in the pastry case, return the tart to the oven and bake for about 30 mins at the same oven temperature. Remove from the oven and allow to cool.
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4
When the cheesecake is fully cool, arrange the star fruit over the top. Meanwhile, mix a little boiling water with the jam and heat for a minute in a pan to make a syrup. Drizzle the syrup over the star fruit. If desired, serve with a sprinkling of chopped pistachios and dust the tart with powdered sugar.
