Description
A delightful passionfruit tart topped with toasted meringue.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2–3 tablespoons cold water
- 1/2 cup fresh passionfruit juice (about 4–5 passionfruits)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter (cut into pieces)
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the flour and powdered sugar.
- Cut in Butter: Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Add Egg Yolk: Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
- Chill Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Roll Out Dough: On a floured surface, roll out the chilled dough to about 1/8 inch thick. Fit it into a tart pan, trimming any excess.
- Blind Bake: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden. Allow to cool.
- Combine Ingredients: In a saucepan over medium heat, whisk together the passionfruit juice, sugar, and eggs until combined.
- Cook Curd: Add the butter and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
- Strain: Remove from heat and strain the curd through a fine-mesh sieve into a bowl to remove any solids. Stir in the vanilla extract.
- Cool Curd: Allow the curd to cool slightly before pouring it into the cooled tart shell. Refrigerate for at least 1 hour to set.
- Whip Egg Whites: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form.
- Add Sugar: Gradually add the granulated sugar, continuing to beat until stiff peaks form and the meringue is glossy.
- Top with Meringue: Spread or pipe the meringue over the set passionfruit curd, creating peaks and swirls.
- Toast Meringue: Use a kitchen torch to toast the meringue until golden brown. Alternatively, you can place the tart under a broiler for a few minutes, watching carefully to avoid burning.
- Slice and Enjoy: Allow the tart to cool slightly before slicing and serving. Enjoy the combination of tangy passionfruit and sweet meringue!
Notes
- Ensure the butter is cold for a flaky crust.
- Watch the meringue closely while toasting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg