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Heavenly passionfruit and raspberry meringue tart
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Prep Time:
190 minutes
Cook Time:
80 minutes
Total Time:
270 minutes
Vibrant fruit flavors and golden toasted meringue create a dazzling dessert.
Ingredients:
  • 185g plain flour
  • 12.00 gm icing sugar
  • 90g cold unsalted butter, cut into 1cm cubes
  • 15 passionfruit, divided
  • 180ml thickened cream
  • 110g caster sugar
  • 10.60 gm fresh lime juice
  • 6 Free Range Eggs, lightly beaten
  • 4 Free Range Egg whites, room temperature
  • 165g caster sugar
  • 100g fresh raspberries
Instructions:
  • Start by combining flour, icing sugar, butter, and a pinch of salt in a large bowl, then rub the ingredients together with your fingertips until the mixture looks like coarse meal. Next, pour in 3 tablespoons of iced water and use a knife to mix until the dough forms. Finally, shape the dough into a disc.
  • Place the dough on a sheet of baking paper and roll it out using a lightly floured rolling pin until you get a 29cm round. Gently fit the dough into a 24cm round tart pan with 3cm-tall sides and a removable base, with a slight 5mm overhang. Press the dough against the rim of the tart pan to trim it, allowing it to extend 3mm above the rim. Chill the tart in the fridge for 30 mins.
  • Preheat the oven to 180C (160C fan-forced). Line the tart shell with baking paper and fill it with dried beans. Bake for 20 minutes until the dough is slightly cooked. Remove the beans and baking paper, then bake for an additional 10 minutes until the tart shell is golden. Allow the tart shell to cool in the pan.
  • Lower the oven temperature to 120C in a conventional oven, not a fan-forced one.
  • Cut the passionfruit in half, reserving the pulp of 2. Scoop the remaining pulp into a sieve over a bowl. Lightly scrape with a spoon to extract the juice from the seeds and keep the seeds aside. In a small saucepan over medium heat, simmer 1/2 cup (125ml) passionfruit juice, cream, sugar, and lime juice. In a medium bowl, whisk eggs and 1/4 tsp salt. Slowly pour the hot cream mixture over the eggs, whisking continuously until blended. Strain the mixture through a fine-mesh sieve and skim any froth from the top. Gently stir in 1/4 cup of the reserved passionfruit seeds.
  • Place the tart shell (still in the pan) on a baking tray inside the oven. Carefully fill the tart shell with just enough filling to reach the top without overflowing (pro tip: placing the pan in the oven before adding the filling prevents spills – you may have some filling left over).
  • Bake for 40 minutes or until the edges are set and the center slightly jiggles. Let the tart cool on a wire rack at room temperature for at least 1 hour for the custard to set. Remove from the pan and transfer to a platter. Refrigerate for 1 hour until the filling is slightly firm.
  • Prepare the topping by combining egg whites and sugar in a medium heatproof bowl over simmering water. Use an electric hand mixer to beat the mixture for 3 minutes until frothy and sugar dissolves (be cautious of the cord near the stove). Remove from heat and beat for an additional 4 minutes until stiff peaks form. Spoon the meringue generously onto the tart and spread in a decorative manner.
  • Place a grill rack 15cm from the heat source and preheat the grill. Grill the tart for 30-60 seconds or until lightly browned. Top the tart with raspberries and the reserved passionfruit pulp for a beautiful finish.

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