In a saucepan, mix egg yolks, passion fruit puree, sugar, and cornstarch. Cook on medium heat, stirring continuously until thick.

Strain through a fine mesh strainer. Stir in the oil and refrigerate for at least an hour with plastic wrap directly on the passion fruit curd.

Put all the ingredients of the Meringue Topping in the bowl of a stand mixer (you can do it with a hand held mixer, but it has to mix for about 10-15 minutes).

Place the bowl over a pot of simmering water and stir by hand until the sugar has dissolved completely in the egg whites. To know if the sugar has dissolved, you can take a small quantity of the mixture and rub with your fingers. If you feel sugar granules, keep going. If it’s completely smooth, the sugar has dissolved.

Place the bowl in its stand and whip on high speed until stiff peaks form and the bowl is back to room temperature.

To make these you can use store bought tart shells or make them yourself. If you are making them a couple of days in advance, coat the tart shells in a very thin layer of chocolate (I prefer white) so that they remain delicious and don’t go soggy on you.

The first step in assembling these beauties is filling the bottoms with the passion fruit curd. So, take out the passion fruit curd from the fridge and give it a good mix until it’s smooth. I like using a piping bag to fill the tart shells; it gives them a more uniform and refined look.

It’s time to add the meringue topping. Pipe it on with a star tip (or whatever tip you prefer) in a circular motion starting from the center out to make a rosette look.

If you have a blowtorch now’s the time to use it. If not, no worries, you can use the broiler function in your oven. Put the tarts as close as you can to the broiling elements of your oven, leave the oven door open and WATCH them. It only takes a couple of seconds and the tarts are done!