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Passion fruit curd meringue tart

29 December 2017 (Last Updated: 26 December 2018)

Passion fruit curd meringue tart

Excellent tart for a special occasion, it has a really unique taste! Buttery pastry crust with a delicate passion fruit curd, which is slightly sour, sweet and exotic, and the meringue, crispy on the outside and soft on the inside. Sweet meringue balances out the souorness of the curd. The contrast of the textures is also lovely – crispy pastry crust and meringue with a soft and delicate curd.

Preparing the tart may sound complicated, but it is not, if you follow the recipe it will turn out perfectly.

I highly recommend it! You will be delighted 🙂

Here you can also find my other recipes using passion fruit.

tarta z kremem z marakui i bezą passion fruit curd meringue tart

Passion fruit curd meringue tart
 
Prep time
Cook time
Total time
 
Serves: 8 portions
Ingredients
  • → pastry crust:
  • 180g all-purpose-flour, 6.3 oz
  • 135g butter, cold and unsalted, cut into cubes, 4.7 oz
  • 20g powdered sugar, 0.7 oz
  • pinch of salt
  • 1-2 tablespoons very cold water
  • → passion fruit curd:
  • 9 passion fruit juice, 135 ml = 150g*
  • 2 large eggs
  • 1 large egg yolk
  • 50 g butter, cubed, 1.7 oz
  • 100g white sugar, 3.5 oz
  • 1 teaspoon potato starch
  • pinch of salt
  • → meringue:
  • 1.5 large egg whites** (or 2 large egg whites + 100g/3.5 oz sugar)
  • 75g sugar, 2.6 oz
Instructions
  1. → pastry crust:
  2. Sift the flour with salt and powdered sugar together, add the butter and mix with a mixer fitted with a paddle attachment (or pulse in a food processor) or rub in with your fingertips until the mixture resembles coarse meal with some roughly pea-size lumps.
  3. Add 1-2 tablespoons of cold water (just enough to bind the dough together) and gently form a smooth dough, do not overwork it.
  4. Flatten the dough into a disk, wrap in a clingfilm and put in the fridge for 1 hour.
  5. → blind-baking:
  6. Preheat the oven to 180 °C / 350 °F / Gas Mark 4.
  7. Grease lightly a 23 cm / 9-inch round tart pan with butter.
  8. Remove the dough from the refrigerator, roll the dough until it's large enough to fit into the tart pan (on a sheet of baking paper or between two sheets), transfer the dough to the pan, press it into the corners (the dough should cover the bottom and ca. 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. Put in the fridge while the oven warms up.
  9. First you have to blind-bake the pastry crust (without the curd and the meringue) – prick the dough with a fork, line with a sheet of baking paper and fill to the top with dry beans (or ceramic baking weights), pressing them into the corners and sides.
  10. Bake the pastry crust for 20 minutes, then remove the paper and the beans and bake for another 15 minutes until the crust is golden.
  11. While the dough is baking, prepare the curd and the meringue (it will take about 20 minutes, not counting the juicing of passion fruits).
  12. → passion fruit curd:
  13. Make the curd in a water bath - prepare a medium pot and bowl (glass or metal), place a bowl over the pot with boiling water, the bowl can't touch the water surface.
  14. Add all ingredients for the curd (except for the eggs and the egg yolk), mix until the butter and sugar dissolve (on medium heat).
  15. Reduce the heat to the minimum***, add the eggs and the egg yolk (lightly beaten), whisk until the whole curd thickens and will look like a pudding (it will take about 10 minutes, at first you have to mix sporadically, at the end very often).
  16. Remove the baked crust from the oven, pour a warm curd into the crust.
  17. → meringue:
  18. Add the egg whites and ⅓ of the sugar (25g) to the mixing bowl, mix on high speed until the meringue forms stiff peaks****, add the rest of the sugar, quickly mix on high speed until combined and switch off the mixer. The meringue should be stiff and glossy.
  19. Transfer the meringue into a piping bag fitted with a big round tip (or a large plastic bag with a corner cut off) and pipe small rounds onto the passion fruit curd, leaving very little space between them.
  20. → baking the tart:
  21. Put the tart into the oven and bake for 20 minutes, it's ready when the meringue is lightly browned (it will be crunchy on the outside and soft on the inside) and the curd is completely set.
Notes
* the curd is slightly sour, with a distinct passion fruit taste, if you want a distinctly sour curd you can use juice from 6 passion fruits (6 tablespoons of juice, 90ml) mixed with juice from 1 lemon (3 tablespoons, 45ml) but then the taste of passion fruit is not so pronounced
** for this recipe I like to make the meringue from 1.5 egg whites (the remaining 0.5 egg white can be added to the curd), splitting the egg white is very simple but if you don't want to do it you can make a meringue from 1 large egg white + 50g sugar or from 2 large egg whites + 100g of sugar
*** the heat must be really small, otherwise the eggs will curdle - if this happens and you will see clumps in the curd, put the mixture through a fine sieve quickly, then back onto the heat
**** stiff peaks – when you turn the whisk upside down, the peaks point straight up without collapsing, the mixture ist thick

 

tarta z kremem z marakui i bezą passion fruit curd meringue tarttarta z kremem z marakui i bezą passion fruit curd meringue tart

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