Perfect your topping for this impressive tart with our recipe for basic meringue.


  • 375g sweet pastry
  • 8 large or 10 smaller ones passion fruit
  • 300g Billington’s golden caster sugar
  • 6 eggs, separated
  • 150ml double cream


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Roll out the pastry and line a 23cm tart tin. 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.

  • STEP 2

    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.

  • STEP 3

    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.


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