350gr of good quality shortcrust pastry
150 gr of sugar
400ml of condensed milk
Pulp of 5 ripe passion fruits
Pre-heat the oven at 190 ºC.
Roll out the pastry on a clean, slightly floured surface, and line a pre-buttered and floured tart case with it. Bake it blind for 15 minutes, remove from the oven and let it cool don completely.
Separate the egg whites from the yolks. Beat the yolks with the condensed milk and the pulp of the passion fruits. Pass this mixture through a thin sieve or strainer and fill the tart case with it. Bake in the oven for 25 minutes.Remove from the oven when its golden and set. Let it cool down completely.
Whisk the egg whites till they form white peaks, add the sugar with the spoon, one by one, till it finishes and the whites become glossy. Cover the tart with big, floppy spoonfuls of the egg whites and bake in the oven for 20 minutes, till the top is crunchy and slightly golden.
Remove from the oven, let it cool down and sprinkle if preferred with icing sugar.