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COMBINE 250 gram flour with a pinch of salt and 80 gram sugar in the bowl of your standmixer. CUT the butter into small pieces and add them little by little.
You'll notice the dough will become very crumbled, so ADD 1 egg yolk and 2 tablespoons of cold water. KNEAD until you've reached a dough ball and wrap it with cling film.
REFRIGERATE for about one hour. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. COAT the pie dish with butter and DUST your work surface with a thin layer of flour.
Use a rolling-pin to roll out the dough and TRANSFER it to the pie dish. You'll notice the dough will break easily, but you can also press it together again into the pie dish using your hands.
Use a fork to create small holes in the bottom of the pie crust and place a piece of parchment paper on top to hold the blind baking beans. This will make sure the dough won't puff up too much.
BAKE the pie crust for about 10 minutes in the oven.
COMBINE the almond flour with sugar, 2 eggs, 6 tablespoons of softened butter and a tablespoon of vanilla extract until you've reached a smooth mixture, the frangipane.
REMOVE the blind baking beans and parchment paper of the pie crust and DIVIDE the frangipane over the pie crust. BAKE the pie for another 20 minutes.
DEGREASE the bowl of your standmixer with a few drops of lemon juice and a paper kitchen towel. BEAT the egg whites until they form stiff peaks and then gradually ADD 3 tablespoons of sugar.
DIVIDE the whipped egg whites over the pie and BAKE for another 10 minutes, or until the egg whites are beautiful golden brown. Let the pie cool off completely.
CUT the passion fruits into halves and use a spoon to DIVIDE the inside over the pie. Enjoy!