Passion Fruit Lemon Mousse Tart - pastrychefjeff.com

Add unsalted butter, powdered sugar, salt, and vanilla bean paste to a food processor and process until smooth. Add egg and process until smooth again. Add all-purpose flour and pulse until dough comes together. Be sure to scrape the bottom of the food processor to avoid unmixed butter.
Roll dough between two pieces of parchment until ~1/8" thick, and then transfer dough to a half sheet pan and chill in the fridge for ~15 minutes, until firm.
Once dough is firm, remove parchment and cut a circle of dough ~1" wider than your pan (you will have excess dough, which you can save for a future use). Line the tart pan, pressing dough gently into the curves of the pan. Use a sharp knife to trim excess from the top. Return lined tart pan to the fridge for 15 minutes.
While lined pan is chilling, preheat oven to 375°F. To blind bake the crust, remove dough from the fridge and dock the dough with the tines of a fork. Line tart shell with parchment and fill with pie weights. Bake for ~20 minutes with pie weights and then another 10 minutes without pie weights, until the bottom just begins to brown.
Remove from the oven, egg wash the inside of the tart shell, and return to bake for an additional 3 minutes. Remove and set aside to cool fully.

Combine all ingredients except heavy whipping cream, egg whites, and 2 tbsp of granulated sugar in a medium heat-proof bowl over a hot water bath. Heat mixture while whisking constantly until it reaches 165°F on an instant-read thermometer.
Remove and strain through a fine mesh sieve. Cover with plastic wrap, pressing directly onto the surface. Allow to chill fully, ~45 minutes.
While curd is chilling, whip heavy whipping cream to stiff peaks in a medium bowl. Place bowl in the fridge to keep cold.
Combine egg whites and remaining granulated sugar in a separate heat-proof bowl over the hot water bath, whisking constantly until it reaches 160°F. Pour mixture into the bowl of a stand mixer fitted with a whisk attachment and whisk on high speed until soft peaks form. Put meringue into fridge to chill.
To the chilled curd, gently fold in whipped egg white. Once fully incorporated, gently fold in chilled whipped cream.

Combine heavy whipping cream, vanilla bean paste, and powdered sugar into a medium bowl and whip until stiff peaks. Set aside in the fridge to chill.

Pour filling into cooled tart shell and use an offset spatula to spread evenly. Put into fridge until fully set, which can be as short as 1 hour (but allow for more time to be safe!).
Top with vanilla whipped cream and garnish with passion fruit seeds.

* If the tart dough tears while lining the pan, simply use some of the excess dough to 'patch' the tear and continue as written.