# What You’ll Need:
→ Pastry Shell
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water
→ Passionfruit Curd
07 - 1/2 cup passionfruit pulp, fresh or thawed, seeds strained
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 1/4 cup unsalted butter, cubed
12 - 1 tablespoon lemon juice
13 - Pinch of salt
→ Meringue Topping
14 - 3 large egg whites, room temperature
15 - 3/4 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a mixing bowl, combine flour, sugar, and salt. Add cold butter and rub with fingertips or use a pastry blender until mixture resembles coarse crumbs. Incorporate egg yolk and ice water, stirring until dough just comes together.
03 - Press dough into prepared tart pan, trim edges, and refrigerate for 15 minutes.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 8 to 10 minutes more until golden. Cool completely.
05 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until thickened and mixture coats the back of a spoon, approximately 8 minutes. Remove from heat and whisk in butter until smooth.
06 - Pour curd into cooled tart shell, smooth the top, and refrigerate for at least 1 hour to set.
07 - In a clean mixing bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar while beating until stiff, glossy peaks form. Beat in vanilla extract.
08 - Spoon or pipe meringue onto chilled tart with decorative swirls. Use a kitchen torch or preheated broiler to brown meringue for 1 to 2 minutes, monitoring closely to prevent burning.
09 - Refrigerate tart for 30 minutes before serving to ensure clean slices.
