Making the Pastry Crust

Cream butter and sugar: Beat the softened butter and sugar in a bowl or stand mixer until creamy. Add the egg and mix until fully combined, scraping down the sides of the bowl.

Form dough: Add in the flour and salt, beat on a low speed until the dough just comes together and there is no more visible flour, be careful not to not to overwork the dough. The dough should be creamy and smooth, if it appears a little dry add 1 tablespoon of cream/milk and mix till just combined.

Shape dough: Shape the dough together into a round disk, wrap in food wrap and refrigerate for at least an hour, or you can freeze for later use. When ready to bake, remove the dough and let soften so that it’s still cool, but just soft enough to roll.

Make tart shell: Roll the dough out to about 5mm thick. Carefully transfer the dough into a fluted tart ring and press it into the edges with your fingers. Trim off excess dough by running a rolling pin across the top of the tart, or run a knife around the edge of the pan. Prick the bottom of the tart crust all over with a fork. Freeze for at least 30mins.

Bake: Preheat the oven to 350°F. Scrunch up baking paper and line the inside of your pastry and pour in your baking weights. Blind bake the tart crust for 20 mins. Remove the pie weights and continue to bake for about 25 mins till the crust turns golden brown. Allow to cool then carefully transfer to a cooling rack after 10mins. Let cool completely.

Preparing the Filling

Lower the oven temperature to 230F.

Mix filling: Lightly whisk the eggs and sugar together in a large glass or stainless steal bowl. Add the cream and whisk lightly together. Using a hand blender can be easier here, blending until smooth. Use a spoon to skim off any foamy bubbles on top. Add the passionfruit pulp and mix well.

Pre Cook: This step is optional, but helps prevent separation of the filling in the oven. Place the bowl on a pan filled with an inch of simmering water and warm the mix until it reaches 55-60F. Strain the mixture through a fine sieve to remove any seeds.

Bake: Place the pastry on a tray in the center of the oven and pour the filling into the tart. To remove bubbles from the top, use a blowtorch to gently torch the top of the filling. Bake for 1hr 15min or until there is a very slight wobble in the center. Remove from the oven and allow to cool at room temperature for an hour. Cover and refrigerate for at least 4hrs to firm up.

Italian Meringue

Make raspberry water: If using freeze dried raspberries, grind in a food processor of blender to make raspberry powder. Add the raspberry powder into a jar with 100ml of water and shake it to mix it. Leave for about an hour to dissolve the powder into the water. Pour the raspberry water through a fine mesh sieve to remove the seeds if you used freeze dried raspberries.

Make syrup: In a heavy bottom saucepan, add the sugar and raspberry water over a medium heat, stirring to dissolve the sugar. Cook on medium-high heat until the sugar syrup reaches 240F.

Whip eggs: While it is boiling add the egg whites to a clean bowl of a stand mixer with a whisk attachment. Whisk on high speed until the egg whites are just forming soft peaks. Once the syrup reaches 240F carefully drizzle the sugar syrup into the egg whites with the mixer on low-medium speed. Turn up high and whisk until you have thick glossy meringue that forms stiff peaks.

To assemble
Pipe or spoon the meringue on top of the tarts and torch all over with a blow torch. Serve and enjoy!