# 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 - 2-3 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 fresh 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 It:
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 cubed butter and work with fingertips or pastry blender until mixture resembles coarse breadcrumbs. Add egg yolk and ice water, mixing until dough just comes together without overworking.
03 - Press dough evenly into the prepared tart pan, trim excess from edges, and refrigerate for 15 minutes.
04 - Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking for 8-10 minutes until golden brown. Cool completely before filling.
05 - In a heavy-bottomed saucepan, whisk together passionfruit pulp, sugar, whole eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat while constantly whisking until mixture thickens and coats the back of a spoon, approximately 8 minutes. Remove from heat and whisk in cubed butter until fully incorporated and smooth.
06 - Pour the cooled passionfruit curd into the baked tart shell and smooth the surface evenly. Refrigerate for at least 1 hour until set.
07 - In a clean, dry mixing bowl, beat egg whites with cream of tartar to soft peaks using an electric mixer. Gradually add sugar while beating until stiff, glossy peaks form. Beat in vanilla extract.
08 - Spoon or pipe meringue decoratively onto the chilled tart. Using a kitchen torch or preheated broiler, brown the meringue for 1-2 minutes, monitoring closely to prevent burning.
09 - Refrigerate the completed tart for 30 minutes to allow meringue to set and facilitate clean slicing before serving.
