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

Scale

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