Passionfruit meringue tarts

Passionfruit meringue tarts

By
From
Have You Eaten
Makes
4
Photographer
Billy Law

When I first tasted Adriano Zumbo’s passionfruit tart, I was hooked. This is a divine summery tart with the exotic fragrance of passionfruit. Of course you can substitute the passionfruit curd with lemon curd too.

Ingredients

Quantity Ingredient
4 Sweet pastry tart cases

Passionfruit curd

Quantity Ingredient
75g sugar
125ml full-cream milk
250ml thickened cream
3 egg yolks, lightly beaten
170g tinned passionfruit pulp

Italian meringue

Quantity Ingredient
150g caster sugar
100ml water
3 egg whites

Method

  1. To make the passionfruit curd, put the sugar, milk and cream in a saucepan and bring to boiling point. Remove the milk mixture from the heat and slowly pour into the bowl with the beaten egg yolks. Whisk constantly to stop the mixture curdling. Add the passionfruit pulp and mix well.
  2. Pour the mixture back into the pan over very low heat, and stir constantly with a silicone spatula until the mixture has thickened. Pass the custard through a fine sieve and pour into a jug; discard the passionfruit seeds. Set aside to cool down.
  3. Put 4 tart cases on a tray. Fill them to the brim with the passionfruit curd, then refrigerate for 2 hours to set.
  4. To make the Italian meringue, place a sugar thermometer in a saucepan, add the sugar and water, and stir over medium heat. Once the sugar has dissolved, stop stirring and turn the heat up to high and let it boil. Once the temperature of the sugar syrup reaches 110°Cˆ, start whisking the egg whites in the bowl of an electric stand mixer to soft peaks.
  5. This step is the crucial part. When the sugar syrup reaches 115°Cˆ, remove the pan from the heat immediately. With the mixer on low speed, slowly pour the hot sugar syrup into the egg whites by dripping it down the side of the mixing bowl, to avoid any catching on the beaters and crystallising. Turn the mixer to medium speed and whisk for a further 10 minutes until the meringue is cool and glossy. Scrape the meringue into a piping bag.
  6. Pipe the meringue onto the top of the passionfruit curd until it is completely covered. Use a kitchen blowtorch to lightly scorch the meringue all over.
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