Passionfruit Tart Fluffy Meringue (Print View)

Tangy passionfruit curd in a crisp shell topped with golden meringue for a vibrant dessert treat.

# Components:

→ Pastry Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Passionfruit Curd

07 - 1/2 cup passionfruit pulp, fresh or thawed from frozen with seeds strained
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 1/4 cup unsalted butter, cubed
12 - 1 tablespoon lemon juice
13 - Pinch of salt

→ Meringue Topping

14 - 3 large egg whites, room temperature
15 - 3/4 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon vanilla extract

# Preparation Steps:

01 - Preheat the oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a bowl, combine flour, sugar, and salt. Add cold cubed butter and rub with fingertips or use a pastry blender until mixture resembles coarse crumbs. Add egg yolk and ice water, mixing until dough just comes together.
03 - Press dough into tart pan and trim edges. Chill for 15 minutes. Line crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake 8 to 10 minutes more until golden. Cool completely.
04 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat, whisking constantly, until thickened, about 8 minutes or until it coats the back of a spoon. Remove from heat and whisk in butter until smooth.
05 - Pour curd into cooled tart shell and smooth the top. Chill in the refrigerator for at least 1 hour to set.
06 - In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar, beating to stiff, glossy peaks. Beat in vanilla extract.
07 - Spoon or pipe meringue onto chilled tart, swirling decoratively. Brown the meringue using a kitchen torch or under a preheated broiler for 1 to 2 minutes, watching carefully.
08 - Chill tart for 30 minutes before serving for clean slices.

# Expert Advice:

01 -
  • The contrast between crisp pastry, silky curd, and pillowy meringue creates a textural experience that feels almost indulgent without being heavy.
  • Passionfruit's tropical tartness keeps this from tasting cloying, making it genuinely refreshing even after a rich meal.
  • Once you nail the technique, you'll have a showstopper dessert that looks like you spent your whole day on it.
02 -
  • The curd will look thin and glossy when you take it off the heat; trust that it will thicken more as it cools, and resist the urge to overcook it or the eggs will curdle and separate.
  • Meringue and humidity are enemies, so avoid making this on rainy days if you can; the meringue will weep no matter what you do, but a dry day gives you fighting odds.
03 -
  • Passionfruit pulp from frozen sources works beautifully and costs less than fresh; thaw it, strain the seeds, and you're golden.
  • If your meringue seems stubborn about whipping, add cream of tartar and beat slightly longer; a pinch of salt also helps egg whites hold their shape magnificently.
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