Passionfruit Tart with Toasted Meringue Recipe
Introduction
This Passionfruit Tart with Toasted Meringue combines a buttery, crisp shell with tangy passionfruit curd and a fluffy, golden meringue topping. It’s a stunning dessert that balances sweetness and tartness, perfect for special occasions or impressing guests.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter (cold, cubed)
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1/2 cup fresh passionfruit juice (about 4-5 passionfruits)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter (cut into pieces)
- 1 teaspoon vanilla extract
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Step 1: Prepare the tart shell. In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Step 2: Preheat the oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick. Fit it into a tart pan and trim the excess. Line the shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden. Let it cool.
- Step 3: Make the passionfruit curd. In a saucepan over medium heat, whisk together passionfruit juice, sugar, and eggs. Add butter and cook, stirring constantly, until thickened and coats the back of a spoon (about 5–7 minutes). Avoid boiling. Strain through a fine-mesh sieve into a bowl, stir in vanilla extract, and let cool slightly.
- Step 4: Pour the curd into the cooled tart shell and refrigerate for at least 1 hour to set.
- Step 5: Make the meringue. Beat egg whites with cream of tartar in a clean bowl until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff, glossy peaks form.
- Step 6: Spread or pipe the meringue over the set passionfruit curd, creating peaks and swirls. Use a kitchen torch to toast the meringue until golden brown, or place under a broiler for a few minutes, watching carefully to avoid burning.
Tips & Variations
- For extra crispness, prick the tart shell with a fork before blind baking to prevent bubbles.
- If fresh passionfruit isn’t available, substitute with high-quality passionfruit pulp or juice.
- Use a hand mixer or stand mixer to achieve perfectly stiff meringue, which will hold better when toasted.
- Try adding a teaspoon of lime zest to the curd for a bright citrus twist.
Storage
Store the assembled tart in the refrigerator for up to 2 days, covered loosely to protect the meringue. The meringue is best enjoyed fresh, as it may soften over time. If needed, you can refresh the toast briefly with a kitchen torch before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tart shell ahead of time?
Yes, you can prepare and blind bake the tart shell a day in advance. Keep it wrapped at room temperature to maintain its crispness until ready to fill.
What if I don’t have a kitchen torch?
You can toast the meringue under a broiler for 1-2 minutes. Watch carefully as it can burn quickly. Keep the oven rack at the highest position for best results.
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Passionfruit Tart with Toasted Meringue Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Passionfruit Tart with Toasted Meringue is a delightful dessert combining a buttery, crisp tart shell with a tangy, smooth passionfruit curd, topped with a fluffy and golden toasted meringue. Perfect for special occasions or a refreshing treat, this tart balances sweet and tart flavors with a gorgeous presentation.
Ingredients
Tart Shell
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
Passionfruit Curd
- 1/2 cup fresh passionfruit juice (about 4–5 passionfruits)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
Toasted Meringue
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
Instructions
- Prepare the Tart Shell: In a mixing bowl, combine the flour and powdered sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. Preheat oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/8 inch thick, fit into a tart pan, and trim the excess. Line the shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, and bake an additional 10 minutes until golden. Cool.
- Make the Passionfruit Curd: In a saucepan over medium heat, whisk together passionfruit juice, sugar, and eggs until combined. Add the butter and cook, stirring constantly, until thickened and coating the back of a spoon (5-7 minutes). Do not boil. Remove from heat and strain through a fine mesh sieve into a bowl. Stir in vanilla extract. Allow curd to cool slightly, then pour into cooled tart shell. Refrigerate for at least 1 hour to set.
- Make the Meringue: In a clean mixing bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form.
- Assemble and Toast: Spread or pipe the meringue over the set passionfruit curd, creating peaks and swirls. Use a kitchen torch to toast the meringue until golden brown. Alternatively, place under a broiler for a few minutes, watching carefully to prevent burning.
Notes
- For best results, ensure the butter and water are cold when making the tart dough to create a flaky crust.
- If fresh passionfruit is unavailable, passionfruit juice or puree may be used but adjust sugar accordingly.
- Use room temperature egg whites for easier whipping into stiff peaks.
- Use caution when toasting meringue under a broiler; keep a close eye to avoid burning.
- This tart is best served chilled and within two days of preparation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Keywords: passionfruit tart, toasted meringue, passionfruit curd, tart recipe, dessert recipe, baked tart, summer dessert
