Passionfruit curd tart with burnt meringue

Passionfruit curd tart with burnt meringue

By
From
Nuovo Mondo
Makes
4
Photographer
Alan Benson

These are funky little tarts obviously influenced by their more popular cousin, the lemon meringue. Any citrus or acidic fruits are good for this recipe, and when it comes to piping the meringue it is really up to you – as long as it is even and you can get a nice dark crust (like a toasted marshmallow). Weigh the eggs for this tart: accuracy is crucial to its success.

Ingredients

Quantity Ingredient

Sweet pastry

Quantity Ingredient
80g caster sugar
100g unsalted butter, softened
1 x 55g free-range egg
1/2 tsp baking powder
250g plain flour

Passionfruit curd

Quantity Ingredient
2 titanium-strength leaf gelatine, soaked in cold water for 20 minutes
100g free-range eggs
100g caster sugar
100g passionfruit pulp
30g unsalted butter, cubed

Swiss meringue

Quantity Ingredient
200g caster sugar
100g free-range egg whites

Method

  1. To make the sweet pastry, place the sugar and butter in an electric mixer fitted with a paddle attachment. Beat until pale and thick. Add the egg, beating well. Sift together the baking powder and flour into a bowl. Add the butter mixture and use your hands to bring the pastry together. Knead for about 5 minutes, or until a smooth pastry dough forms. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. Preheat the oven to 170°C.
  3. Roll out the pastry to make a large square, about 5 mm thick. Cut into quarters and use each quarter to line the base and side of four 10 cm round flan (tart) tins. Line the pastry shells with baking paper, fill with rice or baking weights, and blind bake the pastry for 10–15 minutes, until golden. Remove and discard the paper and weights and bake for a further 4–5 minutes. Do not cook until it is too dark – you want it to be crisp but not hard. Remove from the oven and set aside to cool.
  4. To make the passionfruit curd, combine the eggs, sugar and passionfruit pulp in a saucepan over low heat. Cook for about 15 minutes, stirring continuously, until the mixture coats the back of a wooden spoon and is nice and thick. Remove from the heat and add the butter, piece by piece, stirring to incorporate after each addition. Squeeze any excess moisture out of the gelatine and add the gelatine to the mixture. Whisk to combine then set aside to cool slightly.
  5. Pour the passionfruit curd evenly between the prepared tart shells and refrigerate for at least 2 hours, or until set.
  6. To make the swiss meringue, bring a small saucepan of water to the boil. Place the sugar and eggs into a heatproof bowl, stir with a whisk to combine, then set over the pan and heat the mixture for about 30 minutes or until it reaches about 80°C – check with a kitchen thermometer. Remove from the heat and whisk until the mixture is cool and stiff. Spoon the meringue into a piping bag fitted with a fine nozzle and pipe over the top of each passionfruit tart in small teardrop shapes until the whole surface is covered.
  7. Use a kitchen blowtorch to colour the meringue. If you don’t have a blowtorch, preheat a griller (broiler) to high and place the tarts under for a few minutes until lightly browned.
Tags:
Stefano
de
Pieri
Jim
James
McDougall
Italian
Italy
European
Mediterranean
Stefanos
Stefano's
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again