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Makes: 12 slices
Prep time: 15 minutes

This mouth puckering, delicious and beautiful tart makes for scrumptious light pud and a super centerpiece after a heavy Sunday lunch!

1 portion of my shortcrust pastry
10 passion fruits
juice and zest of 1 lime
200g golden caster sugar
6 egg yolks
150ml double cream
4 large free-range egg whites
200g golden caster sugar

Roll out the pastry and use it to line a 23cm spring form tart case, then chill for at least 20 mins. Heat oven to 180C. Line the tart with baking parchment and baking beans, then bake blind for 20 mins. Remove the parchment and beans then bake for a further 5-10 mins until golden. Remove from the oven and leave to cool.

Reduce the oven temperature to 140C. While the case is cooking, cut the passion fruits in half and scoop out the flesh into a sieve over a bowl. Push the pulp through sieve then mix the juice with the lime zest and juice. Beat the sugar and yolks together until pale, then beat in the cream and fruit juice. Carefully pour the custard into the tart case, then bake for 40 mins, until set with a very slight wobble. Remove the tart from the oven. At this stage you can leave it to cool completely or whack the meringue on it straight away.

Bring the oven up to 180C. Separate the egg whites and whisk with an electric mixer until firm and beginning to hold their peaks. Then gradually whisk in the sugar, one tablespoon at a time, patiently whipping until you have a stiff, shiny meringue. Spread the meringue on top of the tart all the way up to the pastry edge making sure you give it mountainous peaks. Pop it in the oven and bake for 12 minutes or until the meringue has gone golden. Serve warm with double cream!