Preheat oven to 350°F (175°C). Cream butter and sugar until fluffy, add egg, and mix. Gradually add flour and salt to form dough.

Shape dough into a disk, wrap, and chill for at least 1 hour.

Roll out dough to 1/8 inch thickness and transfer to tart tin. Freeze for 30 minutes, then blind bake for 20 minutes using weights.

Reduce oven temperature to 230°F (110°C). Whisk eggs and sugar until thick, then stir in cream and passionfruit pulp. Strain mixture and pour into tart shell.

Bake for 75 minutes until filling is set but slightly wobbly. Cool and refrigerate for at least 4 hours.

Dissolve raspberry powder in water, heat with sugar until syrup forms. Whip egg whites to soft peaks, then gradually add syrup for glossy meringue.

Once tart is chilled, pipe meringue on top and torch lightly for a golden finish.

Chill assembled tart for an additional 30 minutes before serving.