This passion fruit tart with meringue is a real show-stopping dessert - perfect for a dinner party. We use Billington’s golden caster sugar because we like the flavour, but it will make the meringue slightly less white than you may be used to.
Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry and line a 23cm tart ring. Chill for 20 minutes then line with baking paper and baking weights or uncooked rice and bake for 10 minutes. Lift out the paper and return the pastry to the oven for 10 minutes to dry out the base. Turn the oven down to 140C/fan 120C/gas 1.
Scoop the passion fruit pulp and seeds into a sieve set over a jug and stir with a wooden spoon until all the pulp has been pushed through. Mix the 150g sugar and the egg yolks together and add the cream followed by the passion fruit and pour it into the pastry case. Bake for 30 minutes or until just set but still wobbly. Then take out and turn the oven back up to 180C/fan 160C/gas 4.
Ten minutes before the tart is ready beat 3 of the egg whites to stiff peaks and beat in the remaining sugar to make a shiny meringue. Pipe rosettes or blobs all over the top of the pie and bake for 5-10 minutes (or use a blow torch) until the tips of the meringue peaks are lightly browned.