Preheat your oven to 350°F (175°C). This ensures a perfectly baked tart shell.

Combine the all-purpose flour, softened unsalted butter, granulated sugar, salt, and egg in a bowl. Work with your fingers until the mixture resembles coarse crumbs, forming a smooth dough.

Press the dough into a tart pan evenly across the bottom and up the sides. Chill it in the refrigerator for about 15 minutes to firm up.

Bake the tart shell for 20-25 minutes or until golden brown. Once baked, let it cool completely on a wire rack.

Whisk together the egg yolks, whole eggs, sugar, heavy cream, and passionfruit pulp in a separate bowl until smooth and creamy.

Pour the passionfruit filling into the cooled tart shell.

Bake the tart for an additional 25-30 minutes, or until the filling is set but slightly jiggly in the center.

Beat the egg whites in a clean, dry bowl until soft peaks form. Slowly add the granulated sugar while continuing to beat until glossy peaks are achieved.

Fold the raspberry powder gently into the meringue.

Spread the raspberry meringue on top of the tart in an artistic fashion, then use a kitchen torch to lightly toast the meringue.