Passion Fruit Tart with Crisp Meringue Top Recipe
From Love With Recipes
A show-stopping dessert that marries the tangy flavor of passion fruit curd with a crisp and golden meringue, this Passion Fruit Tart is perfect for any celebration. The combination of buttery tart crust, luscious filling, and delicate meringue top will leave your guests enchanted. Prepare this dessert with patience and love to bring out the best of its layered flavors.
Ingredients
For the Crust
| Ingredient | Quantity |
|---|---|
| Sugar | 1/3 cup |
| Unsalted butter (softened) | 5 tbsp |
| Salt | 1/4 tsp |
| All-purpose flour | 1 cup |
| Heavy cream | 3 tsp (additional as needed) |
| Egg yolk | 1 |
For the Passion Fruit Curd
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Sugar | 1 cup |
| Passion fruit pulp | 1 cup |
| Unsalted butter (cubed) | 1 stick (8 tbsp) |
For the Meringue
| Ingredient | Quantity |
|---|---|
| Egg whites | 3 |
| Sugar | 2/3 cup |
| White chocolate | 1 1/2 oz |
For Garnish
| Ingredient | Quantity |
|---|---|
| White chocolate curls | 1/2 cup (or to taste) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 392.8 |
| Total Fat | 22.3 g |
| Saturated Fat | 12.6 g |
| Cholesterol | 274.1 mg |
| Sodium | 102.8 mg |
| Total Carbohydrates | 42.8 g |
| Fiber | 0.3 g |
| Sugars | 32.8 g |
| Protein | 6.5 g |
Instructions
Step 1: Preparing the Crust
- In a medium bowl, combine the sugar, butter, and salt. Beat using an electric mixer until well blended and smooth.
- Add 3 teaspoons of heavy cream and the egg yolk. Beat again until fully incorporated.
- Gradually add the flour and mix until the dough forms moist clumps. If the dough feels dry, add more cream, one teaspoon at a time.
- Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill the dough for at least 1 hour, or up to 1 day, to firm up.
Step 2: Making the Passion Fruit Curd
- In a large, heavy-bottomed saucepan, whisk together the eggs, sugar, passion fruit pulp, and a pinch of salt until combined.
- Add the cubed butter and heat the mixture over medium-low heat. Whisk continuously as the butter melts.
- Continue stirring until the mixture thickens and coats the back of a spoon. This should take approximately 11 minutes. Avoid boiling to prevent curdling.
- Transfer the curd to a medium bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Chill the curd in the refrigerator until firm, at least 6 hours, or overnight.
Step 3: Crafting the Meringue
- Preheat your oven to 275°F (135°C). Using a 9-inch plate or cake pan as a guide, draw a circle on a sheet of parchment paper. Flip the parchment over and place it on a baking sheet.
- In a clean bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating until the meringue is stiff and glossy.
- Transfer the meringue to a pastry bag fitted with a 3/8-inch round tip. Starting in the center of the circle, pipe a tight spiral to fill the entire shape.
- Bake the meringue in the preheated oven for 45 minutes, or until it is pale golden and slightly puffed. It should feel soft but not sticky to the touch.
- Let the meringue cool completely on the baking sheet.
Step 4: Assembling the Tart Crust
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Trim any overhanging edges to about 1/4 inch, then fold and press them inward to create double-thick sides.
- Prick the bottom of the crust all over with a fork, then chill for 30 minutes to firm it up.
- Preheat your oven to 350°F (175°C).
- Bake the crust for 5 minutes, then gently press up the sides using the back of a fork. Continue baking for another 13 minutes, or until the crust is golden brown. Allow it to cool completely.
Step 5: Final Assembly
- Spread the chilled passion fruit curd evenly over the cooled tart crust. Refrigerate while preparing the meringue topping.
- Melt the white chocolate in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth. Spread the melted chocolate over the underside of the baked meringue. Chill until the chocolate sets, about 30 minutes.
- Carefully place the meringue, chocolate side down, on top of the tart.
- Garnish with white chocolate curls, mounding them decoratively over the surface.
- Chill the assembled tart for up to 8 hours before serving to allow the flavors to meld together.
Pro Tip
For perfectly smooth passion fruit curd, strain the mixture through a fine-mesh sieve before chilling to remove any egg solids.
Serve this Passion Fruit Tart with Crisp Meringue Top to impress your guests with its balance of flavors and textures. Every slice is a perfect bite of tropical indulgence!
