Using two of the recipes I've listed below we can create this dessert. The best thing about this recipe is that it can pretty much be made before hand, with only the meringue topping to be added and lightly browned just before serving. The tarts are pre-cooked and the curd can be made well before hand.
These tarts are made using the Sweet Shortcrust Pastry recipe. The only change I make is to divide the pastry round into 4 pieces. This is for ease of use. With each piece you'll have enough dough to form at least 6 tarts.
Place the pastry lined cases in the fridge for at least an hour, you can leave them overnight. This helps lessen the shrinkage from cooking.
Blind bake these cases for 15 minutes in a moderate oven - remove the weights and continue cooking until the interior is lightly browned.
Remove the cooked tarts from their moulds and let them cool.
Just before serving fill with passionfruit curd and top with meringue. Place the tarts back in a moderate oven and cook until the meringue is starting to colour. Be careful at this point, you don't want the meringue to burn.