Passionfruit curd and coconut tart with meringue top

Preheat oven to 180°C. Grease a pie tin with cooking oil spray, then line with baking paper, following instructions here. Combine coconut, caster sugar, flour and egg in a medium bowl. Press mixture into base and sides of tin and bake for 25 minutes or until golden. Transfer to a wire rack to cool completely.

Spoon passionfruit curd into cooled tart shell. Put eggwhite and salt in the bowl of an electric mixer and beat until soft peaks form. With the motor still running, add caster sugar, 2 Tbsp at a time and beating well after each addition, then beat for 2 minutes or until thick and glossy.

Spoon or pipe meringue onto tart and bake for 10 minutes or until meringue is light golden. Serve.