Passion Fruit Meringue Tart: one of the wicked desserts!

There is something that I always come back to it, again and again, this flavor is one of it. I love the passion fruit, the tanginess of it, the fragrance of it, I just can’t get enough of it.

But every time I use it in my dessert, I like to combine it with the some thing sweet. So, it comes out the way I like, haha, the passion fruit curd with the meringue. But this time it’s in a tart form.

Actually this recipe is an adaptation from the book
This book is very cute, the recipe in the book is quite interesting, or really tempted, haha. Well, we talk about the book later.

For the best result, when making the filling, calculate the time, because when you pour the hot filling over the hot pastry, you will prevent the problem of the soaking bottom. And the meringue is the same, whisk it while the tart is in the oven, so the meringue will less weeping if you put it over the hot filling.
Mine is a bit light in color, I thought that I could use the cook’s blowtorch over the surface but the result is not good. So, if you want it to be well brown, let it in the oven longer.

Passion fruit Meringue tart
Makes 4

Sweet short crust pastry
200 g	Plain (all-purpose) flour, sifted
85 g	Icing (confectioners’) sugar, sifted
100 g	chilled unsalted butter, chopped
1	egg yolk

Passion fruit curd
50g	butter, chopped
3	eggs, lightly beaten
125ml	Passion fruit juice
60g	caster (superfine) sugar

Meringue
2	egg whites, at room temperature
55	caster (superfine) sugar
½ tbsp	corn flour (cornstarch), sifted

For the pastry, put the flour icing sugar, butter and a pinch of salt in a food processor and pulse until the mixture resembles coarse breadcrumbs. Combine the egg yolk with 1 tablespoons chilled water in a small bowl. Add to the flour mixture and pulse until a dough forms. If the dough is not coming together, add a little more water, 1 teaspoon at a time.

If making by hand, put the flour, a pinch of salt and sugar in a bowl, cut the butter into pieces and work it into the flour with your fingertips.

Make a well in the middle of the flour- and-butter mixture and add the egg yolk with 1 tablespoons chilled water. Stir to incorporate the flour evenly until you have to begin using your hand.

Bring the dry and wet ingredients together. Dust work surface with flour, remove the dough from the bowl and knead it on the floured surface for a few minutes until it is smooth and homogeneous.

Turn out onto a work surface. Using your hands, press the dough into a flat, round disc, Cover with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200°C. Lightly grease 4 loose-based tartlet tins, 10 cm in diameter and 3 cm deep.

Roll out the pastry on a lightly floured work surface to 3 mm (1/8 inch) thick. Cut into rounds to fit the base and sides of the tins. Gently press into the sides to fit, trim the edges, cover with plastic wrap and refrigerate for 30 minutes.

Line each pastry shell with baking paper and fill with baking beads or uncooked rice. Bake for 15 minutes, then remove the paper and weights and bake for 7-8 minutes, or until the pastry is golden. Reduce the oven to 180°C.

For the passion fruit curd, combine the butter, eggs, passion fruit juice, and sugar in a saucepan over very low heat whisk constantly for 10-15 minutes, or until the mixture thickens. Spoon the curd into the tart shells, smoothing the top.

For the meringue, whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar 1 tablespoon at a time, whisking well after each addition. Continue whisking until the mixture is stiff and glossy and the sugar has dissolved. Add the corn flour and mix well. Spoon the mixture into a piping bag fitted with a 2 cm (3/4 inch) plain nozzle.

Pipe the meringue over the curd. Bake for 10 minutes, or until the meringue is golden.