Passion Fruit Meringue Tarts

Passion Fruit Meringue Tarts

This dessert is as delicious as it looks. The delicate tarts have a crunchy bottom, a gooey center and an airy and sweet topper – a decadent ending to what most likely was a passion-filled meal.

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Passion Fruit Meringue Tarts

Course: DessertsCuisine: InternationalDifficulty: Medium
Servings

2

servings
Prep time

20

minutes
Cooking time

5

minutes
Total time

25

minutes

This dessert is as delicious as it looks. The delicate tarts have a crunchy bottom, a gooey center and an airy and sweet topper – a decadent ending to what most likely was a passion-filled meal.

Ingredients

  • Dough
  • 74g All-Purpose Flour

  • 35g Unsalted Butter

  • 44g Icing Sugar

  • ½ Egg

  • Filling
  • 1 Passion Fruit

  • 100ml Water

  • 47g Castor Sugar

  • 1 Tablespoon Custard Powder

  • Meringue
  • 2 Egg Whites

  • 25g Castor Sugar

  • 1 Teaspoon Fresh Lime Juice

Directions

  • Dough
  • Place flour on wooden surface. Sieve the icing sugar directly on top. Add the butter and ½ a beaten egg.
  • Knead together until the dough is supple and smooth.
  • Place the dough on top of baking paper and roll it until 5mm thickness. If the dough sticks to the paper, dust with a little bit of flour.
  • Use a round cutter and cut round shapes that will fit the moulds in a muffin baking tray.
  • Gently press the dough into the muffin baking trays. Use a fork and pierce holes on to the bottom of each mould.
  • Bake for 5-6 minutes at 180°C.
  • Remove from moulds and allow to cool.
  • Filling
  • Mix room temperature water, sugar and custard powder together. Remove all lumps.
  • Place over medium heat for 3 minutes and continuously stir until it thickens.
  • Add passion fruit pulp, juice and seeds. Mix slowly to avoid breaking the custard.
  • Fill the baked tarts with the filling.
  • Meringue
  • Whisk egg whites and sugar at high speed until soft peaks.
  • Add lime juice and continue whisking until the egg whites become stiff.
  • Place the whisked egg whites into a piping bag.
  • Pipe the meringue on the top of the filled tarts.
  • Transfer the tarts onto a baking tray.
  • Bake in the oven at 180°C until the meringue becomes carmelized on the tips.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.