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Passion-Fruit Meringue Tart

3.8

(10)

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Passion-Fruit Meringue Tart
Cooks' notes:

•The egg whites will not be fully cooked.
•Curd can be chilled up to 3 days.
•Dough can be made 5 days ahead and chilled, wrapped well in plastic wrap.
•Tart shell can be baked 1 day ahead and cooled completely, uncovered, then kept at room temperature, wrapped in plastic wrap.
•Tart can be assembled and meringue browned 1 hour ahead, then kept at cool room temperature.

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