# Ingredient List:
→ 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, 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
# How to Make:
01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a bowl, combine flour, sugar, and salt. Cut in cold butter using fingertips or pastry blender until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together. Press into tart pan, trim edges, and refrigerate for 15 minutes.
03 - 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.
04 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until thickened (approximately 8 minutes, until mixture coats the back of a spoon). Remove from heat and whisk in butter until smooth.
05 - Pour passionfruit curd into cooled tart shell and smooth the top. Refrigerate for at least 1 hour to set.
06 - In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar while beating to stiff, glossy peaks. Beat in vanilla extract.
07 - Spoon or pipe meringue onto chilled tart, creating decorative swirls. Brown meringue using a kitchen torch or broiler for 1 to 2 minutes, monitoring closely to prevent burning.
08 - Refrigerate tart for 30 minutes before serving to ensure clean slices.
