THE Passion Fruit Meringue Tart that sends your taste buds on a tropical vacation

THE Passion Fruit Meringue Tart that sends your taste buds on a tropical vacation


Passion Fruit Cream: 

- 4 eggs

- 100g sugar

- 200g passion fruit puree

- 20g lemon juice

- 4g gelatin

- 100g butter

Pie/ Tart crust:

- 140g butter

- 75g powdered sugar

- 2g salt

- 25g almond powder

- 1 egg

- 250g all-purpose flour 

Italian Meringue:

- 80g egg whites

- 160g sugar + a dash of water


- Recipe:

Passion fruit meringue cream: Soak the gelatin in water to rehydrate it. In a saucepan, whisk the eggs with the sugar, add the passion fruit puree and lemon juice, then cook over low/medium heat until it thickens without bringing it to a boil. Remove from heat, add the gelatin, and then the butter. Blend the mixture and refrigerate for at least 4 hours.

- Pie crust: Cream the softened butter with powdered sugar, add almond powder, salt, and the egg. Gradually incorporate the flour, being careful not to overwork the dough. Wrap the dough in plastic wrap and chill it in the fridge overnight. Roll out the dough to a thickness of 3 mm, line a 22 cm tart ring with it, and prick the pastry. Bake at 350°C for 20 minutes until golden.

Tip: Since the pastry is very buttery and difficult to roll out, I roll it between two sheets of cellophane paper and regularly put it in the refrigerator to prevent it from breaking during the process and to keep it firm.

- Italian Meringue: In a small saucepan, combine the sugar with a dash of water. Cook until it reaches 118°C while simultaneously whipping the egg whites. When the sugar reaches 110°C, pour it onto the egg whites and continue whisking until you get a smooth, glossy meringue with stiff peaks.

Transfer the meringue to a pastry bag fitted with the nozzle of your choice and decorate the tart as you wish. Use a kitchen blowtorch to color the meringue.

Refrigerate the passion fruit meringue tart for at least 2 hours before serving.

Enjoy your creation!

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