adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crème brûlée passionfruit meringue pie
0 Likes
Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Festive passionfruit tart with lemon custard and torched meringue: A sunny summer delight.
Ingredients:
  • 225g plain flour
  • 150g almond meal
  • 190g butter, chilled
  • 75g icing sugar
  • ½ tsp salt
  • 2 large egg yolks
  • 1 tsp Queen Vanilla Bean Paste
  • 500ml cream
  • 4 large eggs
  • 6 large egg yolks
  • 150g caster sugar
  • 80ml lemon juice
  • ½ cup (125ml) passionfruit pulp (approx. 5 large or 8 small passionfruit)
  • 40.00 gm caster sugar
  • Queen Meringue & Pavlova Powder Mix
Instructions:
  • Make the pastry by blending flour, almond meal, butter, and icing sugar in a food processor until they resemble fine breadcrumbs. Add egg yolk and vanilla bean paste, and blend until the pastry begins to come together. Form the mixture into a ball, wrap it in cling wrap, and refrigerate for 30 minutes.
  • Prepare a 24cm fluted tart tin that is 4cm deep by greasing it, then place it on a tray. Preheat your oven to 190°C (fan forced).
  • Roll out the pastry to a luxurious 5mm thickness and gently press it into the tart tin, skillfully patching any tears with extra pastry pieces. Line the base and sides of the raw pastry case with non-stick baking paper and elegantly fill it with rice, dried beans, or metal/ceramic baking weights. Bake for precisely 10 minutes.
  • After baking the pastry with paper and weights, give it a quick 5-minute solo bake in the oven. Let it cool before using.
  • Lower oven temperature to 150°C with the fan on. Whisk eggs, egg yolks, and sugar together, then add cream, vanilla extract, lemon juice, and passionfruit, whisking until combined.
  • Transfer the mixture into the tart case and bake for 50 minutes, or until the custard is set but still slightly jiggly in the middle. Allow it to cool on a wire rack, then refrigerate for 6 hours.
  • Sprinkle caster sugar over the top, then caramelize the sugar using a blow torch or under a hot grill.
  • Prepare the meringue and pavlova powder mix according to the package instructions.
  • Finish the pie by topping it with meringue and using a blow torch or hot grill to brown it. Lastly, complete it with a delightful drizzle of passionfruit.

Similar Recipes