Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Place the flour, sugar, and salt together to the bowl and whisk the ingredients together. Add the sweetened coconut and whisk to distribute the coconut. Add the warm melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no specks of flour remain.

Using your hands, press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your fingers to ensure an even thickness across the bottom and around the sides.

Remove the pan from the oven. Add the passion fruit curd to the tart shell, smooth the top with an offset spatula and return it to the oven. Bake the tart for 15 minutes to set the curd filling.

Allow the tart to cool to room temperature before refrigerating the tart. Add the meringue topping right before serving the tart.

Place the egg whites and sugar in the bowl of a stand mixer and set over a pan of simmering water. Do not allow the bottom of the pan to touch the water. Whisk until the mixture by hand until reaches 160 degrees F then immediately put the bowl on the mixer stand, attach the whisk attachment and whip at medium-high speed until the mixture is cool and the whites hold stiff peaks, about 5-7 minutes.

Remove the tart from the refrigerator and add the meringue to the top of the tart. You can do it one of two ways

Place the meringue in a piping bag with the Wilton 1M (or similar) decorating tip and pipe swirls across and around the tart

Scrape the meringue onto the top of the curd and use a palette knife or the back of a tablespoon to spread the meringue and create swirls.

The tart is best the same day it is assembled. It can be refrigerated for 4 to 6 hours and removed from the refrigerator 30 minutes before serving.

The passion fruit tart without the meringue is good in the refrigerator for up to three days. As the tart sits the crust will soften. Once the meringue is added it should be eaten within two days because the meringue will crystallize and harden as it sits in the refrigerator.