Preparation

• Mix the Dry Ingredients: In a mixing bowl, combine the flour and powdered sugar.
• Cut in the Butter: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
• Combine Wet Ingredients: Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together.
• Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the Oven: Preheat your oven to 350°F (175°C) while you prepare the tart shell.
• Roll Out the Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick.
• Blind Bake the Crust: Line the tart shell with parchment paper and fill with pie weights. Bake for 15 minutes.
• Prepare the Passionfruit Curd: In a saucepan over medium heat, whisk together the passionfruit juice, sugar, and eggs.
• Thicken the Curd: Add the butter and cook, stirring constantly, until the mixture thickens.
• Strain and Flavor: Remove from heat and strain the curd through a fine-mesh sieve, then stir in the vanilla extract.
• Fill the Tart Shell: Allow the curd to cool slightly before pouring it into the cooled tart shell.
• Whip the Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
• Sweeten the Meringue: Gradually add the granulated sugar, continuing to beat until stiff peaks form.
• Top the Tart: Spread or pipe the meringue over the set passionfruit curd.
• Toast the Meringue: Use a kitchen torch to toast the meringue until golden brown.
• Cool and Serve: Allow the tart to cool slightly before slicing and serving.