Cream butter then add sugar, salt and vanilla until light and fluffy.
Add egg until fully incorporated. Scrape down sides, if needed.
Sift together flour and baking powder, add to butter mixture.
Add milk and blend until smooth.
Work dough on a floured table. Chill until needed - about 1-2 hours.
Roll out chilled dough to about ¼ inch, use a small round pastry cutter to cut out the bases and sharp knife or pizza cutter to cut strips for the sides. Press evenly into tart rings and place on a baking sheet lined with a silicone mat.
Use a fork to punch holes in the bottom of the shell.
Place in the refrigerator to chill for an additional hour.
Preheat oven to 350ºF.
Weight the dough with pie weights or beans and bake until golden brown - about 15 - 20 minutes depending on your oven.
Remove from oven and brush with a thin layer of white chocolate and allow to cool. If your edges are uneven, use a microplane to shave away and smooth the edges.
Ganache:
Place a little water in a saucepan and bring it to simmer over medium heat.
Add the chocolate to a bowl and place it over the pot of simmering water (bain marie). Do not allow the bottom of the bowl to come into contact with the water.
Melt the chocolate and remove the bowl from the heat.
Use a hand whisk to combine the fruit puree with the melted chocolate.
Allow to cool to room temperature, then whisk in the butter.
Fill each pastry shell to just below the top edge and allow to set at room temperature.
Meringue:
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites and sugar to your stand mixer's bowl and place on top of the pot, ensuring the bottom of the bowl is not in contact with the water in the pot.
Whisk the sugar and egg white mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove from heat, wipe away the water from the underside of the bowl and transfer to your stand mixer.
With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch.
Assembly:
Once your ganache has set, fit a piping tube in a bag, fill with meringue and pipe a desired design onto your tarts.
Use a kitchen torch to lightly toast the meringue and top with passion fruit.
Enjoy!!
Notes
Sweet Tips: Always start with clean, grease-free bowls and utensils when working with meringue. I use a fresh lemon, lemon juice or vinegar and warm water to clean everything before using. Also, be sure not to get any yolks in with your egg whites. I use liquid egg whites purchased in the carton, on most occasions. If using fresh eggs, those leftover yolks are a perfect opportunity to make a batch of your favourite curd or creme brulee!