To make crust, place sugar into TM bowl and mill 10 sec/speed 10. Add flour and butter and blend 6 sec/speed 6.
Add remaining crust ingredients and blend 5 sec/speed 5 or until a ball is formed.
Press into 26cm pie or flan tin with removable base and place into freezer for around 30 minutes.
Preheat oven to 180ºC and line the crust with baking paper. Using pie weights, rice or beans, blind bake 15 minutes. Remove weights and cook further 10 minutes until fragrant and crust is well cooked.
TO make white filling place all ingredients into a clean, dry TM bowl and melt 5 min/50ºC/speed 1. Scrape down if necessary and stir until all callets are melted.
Pour into cold baked pie shell. Place into fridge until well set.
Place Ganache ingredients into clean, dry TM bowl and melt 5 min/50ºC/speed 2. Pour over filling and set completely before cutting into wedges to serve.