Cut <quantity>165<unit>g</unit></quantity> of butter into cubes and reserve it refrigerated

Scrape the seeds out of <quantity>½</quantity> vanilla bean

Add <quantity>335<unit>g</unit></quantity> of all-purpose flour and a pinch of salt to a stand mixer bowl

Add the vanilla seeds and <quantity>100<unit>g</unit></quantity> of powdered sugar

Add the zests of <quantity>½</quantity> lemon

Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand

Add <quantity>1</quantity> egg and mix to roughly bring it together. Transfer it to the workbench

Knead it 3-4 times until the dough comes together

Shape the dough into a flat disk and wrap it in cling film

Let the dough rest in the refrigerator for at least 1h

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour

Roll out the dough to a thickness of <quantity>2<unit>mm</unit></quantity>. Add more flour if it sticks to the workbench

Use your tart tin as an indicator and cut off excess pastry, leaving a <quantity>3<unit>cm</unit></quantity> rim around your tin

Prick the dough with a fork

Transfer the dough to the tart tin

Gently press the dough into the tin, ensuring it reaches the corners without stretching it, as this may cause the dough to shrink in the oven and create an odd-shaped tart

Trim the dough by running a small knife along the edges of the tart tin

Using your thumbs, press the rim of the dough out and slightly over the edge of the tin. This will help to hold up the sides during baking

Crumple up a square piece of parchment paper that is slightly larger than your tin. Flatten it out again and place it over the dough

Add <quantity>500<unit>g</unit></quantity> of baking weights. You can use grains such as beans or chickpeas

Bake for 12-15m until the edges are lightly golden. Remove the baking weights

Bake until the color is evenly light golden brown. The shortcrust tart shell is ready

Soak <quantity>4<unit>g</unit></quantity> of gelatin leaves according to manufacturer's instructions

Extract <quantity>375<unit>g</unit></quantity> of passion fruit pulp, sieving and discarding the seeds

Add <quantity>135<unit>g</unit></quantity> of sugar, <quantity>100<unit>g</unit></quantity> of egg whites, and <quantity>200<unit>g</unit></quantity> of egg yolks to a bowl. Whisk to combine

Cut <quantity>255<unit>g</unit></quantity> of butter into medium chunks and set aside

Heat the passion fruit pulp in a saucepan over low heat until it starts to steam. Remove from the heat

Temper the egg mixture by adding ½ of the hot pulp and whisking to incorporate

Pour it back into the saucepan with the remaining hot pulp and whisk to combine. Cook over low heat, whisking constantly until the mixture is thick and coats the back of a spoon

Remove from the heat and sieve the mixture to remove any lumps

Remove the hydrated gelatin from the water. Squeeze to remove excess liquid and add it to the passion fruit cream. Add the butter and whisk until fully incorporated

Transfer the mixture to a shallow dish. Cover with cling film, pressing it against the surface, and place in the refrigerator to chill until you're ready to use it. The passion fruit curd is ready

Place <quantity>200<unit>g</unit></quantity> of white sugar and a splash of water in a pot

Bring to a boil and cook until the syrup reaches <temperature>115<unit>°C</unit></temperature>. Brush the sides of the pot to prevent crystallization, but do not stir

Place <quantity>100<unit>g</unit></quantity> of egg whites in a stand mixer bowl fitted with the whisk attachment. Beat on high speed until the whites begin to foam

Reduce speed to medium and add the syrup closer to the edge of the bowl, avoiding the whisk attachment. Increase speed to high and beat until the bowl is no longer warm to the touch. The Italian meringue is ready

Fill the Shortcrust Tart Shell with the Passion Fruit Curd and level with a spatula

Set a piping bag with a Saint Honoré piping tip

Fill the piping bag with the Italian Meringue

Start at the side of the tart by piping short diagonal lines from the top left and down to the right, working your way down to the bottom of the tart

Torch the meringue until the entire surface is golden brown. The passion fruit meringue tart is ready

Enjoy this sweet treat!