preheat oven to 200°c/180°c fan forced. grease a 35cm x 12.5cm loose base flan tin.
using a food processor, process flour, icing sugar and butter until mixture resembles fine breadcrumbs; add enough water to make ingredients come together; turn dough out onto lightly floured surface, knead until smooth, wrap in plastic wrap, cover and refrigerate 30 minutes.
roll pastry out between two sheets of baking paper until large enough to line tin. ease pastry into tin, press into base and sides; trim excess. prick base all over with a fork. cover and refrigerate 30 minutes.
place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice, bake 20 minutes, carefully remove paper and beans/rice from pastry case, bake a further 10 minutes. cool.
combine plaistowe premium white choc and cream in bowl, whisk until smooth; pour into pastry case. refrigerate 1 hour.
combine NESTLÉ Sweetened Condensed Milk, lime juice and passionfruit pulp, pour mixture over white chocolate layer and refrigerate 3 hours or overnight.
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