Passion Fruit Meringue Tarts

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.