Passion Fruit Tort

Name: Passion Fruit Tort
Yield: 8
Ingredients: Crust; 2 cups of all-purpose flour; 100g of granulated sugar; 1/2 cup plus 1 tablespoon of unsalted butter, softened; 2 large egg whites; 1 tablespoon of heavy cream; Filling; 1 can of sweetened condensed milk; 3 passion fruits; 1/2 envelope of unflavored gelatin; Meringue; 2 large egg whites; 4 tablespoons of granulated sugar

1
Crust
2
2 cups of all-purpose flour
3
100g of granulated sugar
4
1/2 cup plus 1 tablespoon of unsalted butter, softened
5
2 large egg whites
6
1 tablespoon of heavy cream
7
Filling
8
1 can of sweetened condensed milk
9
3 passion fruits
10
1/2 envelope of unflavored gelatin
11
Meringue
12
2 large egg whites
13
4 tablespoons of granulated sugar

Ingredients

1
Crust
2
2 cups of all-purpose flour
3
100g of granulated sugar
4
1/2 cup plus 1 tablespoon of unsalted butter, softened
5
2 large egg whites
6
1 tablespoon of heavy cream
7
Filling
8
1 can of sweetened condensed milk
9
3 passion fruits
10
1/2 envelope of unflavored gelatin
11
Meringue
12
2 large egg whites
13
4 tablespoons of granulated sugar

Directions

1
Crust: Combine dry ingredients and work quickly with fingertips
2
Add remaining ingredients and mix until just combined
3
Wrap in plastic wrap and refrigerate for 30 minutes
4
Roll out crust to fit a removable tart pan and bake in a preheated oven. Reserve
5
Filling: Soak gelatin according to package instructions. Reserve
6
Beat sweetened condensed milk with passion fruit and add gelatin
7
Mix until just combined, then pour into cold crust
8
For the meringue, beat egg whites until stiff peaks form and gradually add sugar
9
Continue beating until a firm meringue forms
10
Decorate the tart with meringue and refrigerate for 1 hour
11
Serve chilled.