Passion Fruit Meringue Tart

Ingredients

Shortcrust Pastry
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 egg yolk
- 2 tablespoons cold water

Passion Fruit Jelly
- ½ cup passion fruit juice (approximately 6-8 passion fruits)
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon powdered gelatin

Passion Fruit Curd
- ½ cup passion fruit juice (approximately 6-8 passion fruits)
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup unsalted butter, cut into small pieces

Meringue Topping
- 4 egg whites
- ½ cup granulated sugar
- 1 teaspoon cream of tartar

Instructions

1. Prepare the Shortcrust Pastry:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine 1 ½ cups all-purpose flour with ½ cup cubed unsalted butter. Use a pastry cutter to blend until the mixture resembles coarse crumbs.
- Add in ¼ cup granulated sugar and mix briefly.
- Incorporate 1 egg yolk and 2 tablespoons of cold water, mixing until dough forms.
- Wrap the dough in plastic wrap and chill for at least PT30M (30 minutes).

2. Make the Passion Fruit Jelly:
- In a small saucepan, dissolve 1 tablespoon powdered gelatin in ¼ cup water over low heat.
- Combine ½ cup passion fruit juice and ½ cup granulated sugar in a bowl, then mix with the dissolved gelatin.
- Allow to cool slightly and set aside.

3. Prepare the Passion Fruit Curd:
- In another saucepan, combine ½ cup passion fruit juice and ½ cup granulated sugar over medium heat.
- Whisk in 4 egg yolks and stir continuously until the mixture thickens, approximately PT8M (8 minutes).
- Remove from heat and gradually whisk in ¼ cup unsalted butter until smooth; let it cool.

4. Blind-Bake the Pastry:
- Roll out the chilled dough and fit it into a 9-inch tart pan, trimming any excess.
- Line with parchment paper and fill with pie weights or dried beans.
- Blind-bake the crust for 15 minutes in a preheated oven at 375°F (190°C).
- Remove weights and paper, then bake for another PT5M (5 minutes) until golden brown. Cool completely.

5. Assemble the Tart:
- Spread the prepared passion fruit jelly evenly over the cooled tart shell.
- Pour the passion fruit curd on top, smoothing it out with a spatula.

6. Prepare and Add the Meringue:
- In a mixing bowl, beat 4 egg whites with 1 teaspoon cream of tartar until soft peaks form.
- Gradually add ½ cup granulated sugar, beating until stiff peaks are glossy.
- Spoon or pipe the meringue over the tart, creating peaks and swirls.

7. Bake Meringue Topping:
- Preheat your oven's broiler.
- Place the tart in the oven and broil for approximately PT1-2M (1-2 minutes) or until the meringue is lightly browned. Keep a close watch to prevent burning.

8. Cool and Serve:
- Allow the tart to cool to room temperature, then refrigerate for at least PT1H (1 hour) before serving.

Total Time

PT2H35M
2 hours 35 minutes

Type of Dish

Dessert

Keywords

Dessert, Passion Fruit Tart, Meringue, Shortcrust Pastry, Gourmet Dessert, Tropical Tart, Baking, Elegant Dessert, Passion Fruit Recipe, Tarts

Recipe Yield

Feeds 4 adults

Calories

Approximately 2500 calories for the entire tart

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