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Passionfruit meringue tartlets
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Prep Time:
140 minutes
Cook Time:
55 minutes
Total Time:
195 minutes
Delectable passionfruit meringue tarts - ideal sweet treat for guests.
Ingredients:
  • 2 Free Range Egg whites
  • 110g caster sugar
  • 3 Free Range Eggs, whisked
  • 165g caster sugar
  • 100g butter, coarsely chopped
  • 125ml passionfruit
  • 21.00 gm lemon juice
  • 2 tsp finely grated lemon rind
  • 5.00 gm cornflour
  • 125g chilled butter, chopped
  • 185g plain flour
  • 30g almond meal
  • 55g icing sugar mixture
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
Instructions:
  • Pass the egg through a fine sieve into a medium saucepan. Combine with sugar, butter, passionfruit pulp, lemon juice, lemon rind, and cornflour. Cook over medium-low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 minutes. Chill in the fridge for 2 hours in a heatproof bowl before using.
  • For the shortcrust pastry, combine butter, flour, almond meal, and icing sugar in a food processor until it resembles fine breadcrumbs. Add the egg yolk and water and process until it forms a dough. Transfer to a floured surface and lightly knead until smooth. Shape into a disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.
  • Divide the pastry into 6 portions and roll each into a 12cm disc on a lightly floured surface. Line six 8cm fluted tart tins with removable bases with the pastry discs, trim edges with a small sharp knife, and chill in the fridge for 30 mins.
  • Preheat the oven to 200C. Place pastry cases on a baking tray, line each with baking paper, and fill with pastry weights or rice. Bake for 8 mins until golden. Remove paper and weights, then bake for an additional 8 mins until golden brown. Cool before using.
  • - Preheat oven to 100C and line 2 baking trays with baking paper. - Using an electric mixer, whisk egg whites until soft peaks form. - Gradually add sugar, one tablespoon at a time, beating well after each addition until meringue is thick, glossy, and sugar is dissolved. - Place half of the meringue mixture in a piping bag with a 1cm plain nozzle, and the rest in a piping bag with a 1cm fluted nozzle. - Pipe small meringues of various sizes onto the lined trays. - Bake for 30 minutes or until dry to the touch. - Cool meringues in the oven with the door slightly ajar.
  • Gently release the tart cases from the tins and transfer them to serving plates. Fill each pastry case with passionfruit curd, then top with meringues for decoration.

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