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1
For the filling: In the top of a double boiler, whisk together the butter, sugar, eggs, and passion fruit juice until the mixture is thick and will hold a line, about 12 minutes.
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2
Transfer the doubleboiler insert to a larger bowl filled with ice and cold water, and stir occasionally until cool.
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3
The mixture will be quite thick.
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4
For the crust: In a large bowl, combine 2 cups of the flour, the salt, lard, and butter and rub together with the tips of your fingertips until the mixture resembles small peas.
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5
Add the remaining 1/4 cup flour and bring together into a rough mass.
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6
Add the ice water, 1 tablespoon at a time and press into the mixture with a fork or your fingertips just until the mixture adheres into a dough.
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7
You may not need all the ice water.
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8
Press the dough into a ball and refrigerate for 2 hours.
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9
To assemble the tarts: Roll the dough out to 1/8inch thick and, using a small plate or a cardboard template, cut the dough into six 4 1/2inch diameter rounds.
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10
Transfer the rounds to 2 baking sheets, prick all over with a fork, and freeze for 20 minutes.
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11
Preheat the oven to 425/.
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12
Bake the tart bases for 12 to 15 minutes, until slightly golden.
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13
Using a large heavy spatula, transfer them to a rack (they crumble easily) and, when cool, spread with a nice thick layer of the passionfruit curd almost out to the edges of the pastry.
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14
Scatter the pistachio nuts around the very edges of the tarts and serve.
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15
Note: Unsweetened passion fruit juice, which is very sour, is sometimes available frozen.
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16
Or, in season scoop out and, if desired (it is not necessary), strain the pulp of 1 passion fruit for each 2 tablespoons juice required.
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17
If you use regular storebought passion fruit juice, which has been sweetened, add 2 tablespoons of lemon juice for each 1/2 cup of the juice.
