Home > Passionfruit Meringue Tart

Passionfruit Meringue Tart

by Nick Makrides
Passionfruit Meringue Tart

Light and crispy tart shell filled with deliciously tart passionfruit pastry cream and topped with lighter than air meringue on top? That’s what you’re about to make and dig into! This recipe is a pure delight. A great make ahead dessert that will impress everyone. And don’t get me started on how delicious it is! It’s all about using fresh passionfruit. Comes together as something special!

Passionfruit Meringue Tart

Nicks favorite thing…

I love how smooth the passionfruit curd is. It’s so creamy and delicious and packed full of passionfruit gorgeousness! I also love how crispy and thin this tart crust is too. It’s really easy to make and its way better than store bought. That meringue on too is safe to eat too by the way because it’s gently cooked on top of a water bath.

Passionfruit Meringue Tart

What does it taste like?

Well, think of how delicious passionfruit desserts are. This one is no exception. That passionfruit flavor is strong and the pastry cream it’s in is really creamy and delicious. I wouldn’t say the filling or tart crust is too sweet because you get that sweetness from the lighter than air, marshmallow like meringue.

What are the ingredients I need?

Passionfruit cut open on white background.Passionfruit – I used fresh passionfruit because I was able to find them at my local supermarket for a reasonable price when I made this but if you can’t find them where you are you can use canned passionfruit. Over here our supermarkets call it passionfruit syrup.

Ingredients image for Passionfruit Meringue Tart

Caster sugar – also known as superfine sugar.

Corn starch – also known as corn flour.

Salt – I used fine salt.

Eggs – you’ll be using yolks for the passionfruit filling and tart shell and egg whites for the meringue topping. Make sure when separating the eggs that you don’t get any egg yolks in the whites otherwise the meringue will not whip up properly.

Heavy cream – this is the type of cream you use for whipping.

All-purpose flour – also known as plain flour.

Powdered sugar – also known as icing sugar. Pure or soft is fine.

Vanilla extract – Always use good quality vanilla extract. Makes a huge difference.

Unsalted butter – Make sure your butter is cold, straight out of the fridge, for both the crust and pastry cream. Cutting it into cubes is ideal too.

Granulated sugar – You can use caster sugar if you wish. It will dissolve quicker in the meringue.

Let’s go through each step.

Passionfruit Curd

Passionfruit Meringue Tart Instructional Image 01

  1. Slice the passionfruit in half.
  2. Use a spoon to scoop the pulp out into a bowl. Set aside.

Passionfruit Meringue Tart Instructional Image 02

  1. Add the sugar, corn starch and salt into a medium sized heat proof bowl. Use a whisk to mix and combine.
  2. Add the eggs yolks.

Passionfruit Meringue Tart Instructional Image 03

  1. Whisk until well combined.
  2. Add the passionfruit pulp and whisk in until well combined. Lastly, add the cream and whisk to combine.

Passionfruit Meringue Tart Instructional Image 04

  1. Pour the mixture into a large pot.
  2. Mix using a spatula on medium heat until the mixture thickens.

Passionfruit Meringue Tart Instructional Image 05

  1. When you can run your finger on the back of the spatula and it doesn’t come back together,
  2. Add the butter and mix in until melted and well combine.

Passionfruit Meringue Tart Instructional Image 06

  1. Add the mixture to a bowl, cover with plastic wrap and chill in the fridge for 2 hours or overnight.

Crust

Passionfruit Meringue Tart Instructional Image 07

  1. Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine.
  2. Next, add the butter and pulse until you reach lentil sized pieces.

Passionfruit Meringue Tart Instructional Image 08

  1. Pour in the egg yolks and blitz until small clumps of dough form. Keep the egg whites because we’ll be using them for the meringue!
  2. Turn the crumbly mixture onto your workbench and bunch it together (without kneading).

Passionfruit Meringue Tart Instructional Image 09

  1. Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
  2. Dust your workbench with flour and use a rolling pin to roll out to 14 inches wide.

Passionfruit Meringue Tart Instructional Image 10

  1. Carefully roll over the rolling pin and then transfer
  2. And unroll over a 9-inch tart tin with removable bottom.

Passionfruit Meringue Tart Instructional Image 11

  1. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
  2. Use the rolling pin to cut away excess pastry dough from the top.

Passionfruit Meringue Tart Instructional Image 13

  1. Use a fork to prick holes into the tart shell.
  2. Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin.

Passionfruit Meringue Tart Instructional Image 14

  1. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.
  2. Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10 minutes. Once baked, allow to cool completely.

Swiss Meringue

Passionfruit Meringue Tart Instructional Image 15

  1. Fill a large pot one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat.
  2. Place a large heatproof bowl on top of the pot of boiling water, making sure the bottom of the bowl doesn’t touch the water.

Passionfruit Meringue Tart Instructional Image 16

  1. Add the egg whites and sugar to the bowl. Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C / 160°F.
  2. The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.

Passionfruit Meringue Tart Instructional Image 17

  1. Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip for 4–5 minutes
  2. Until thick and glossy.

Let’s put it together!

Passionfruit Meringue Tart Instructional Image 18

  1. Add the chilled passionfruit curd to the chilled and baked tart shell. Use a spatula to spread around evenly.
  2. Fit the end of a piping bag with a 6B piping tip and pipe swirls on top of the tart. You don’t want to do this longer than 1 hour before serving it. Slice and serve.

Passionfruit Meringue Tart

My Top Tips!

  • When making the crust, make sure you let the dough chill before using. It allows the flour to soak in the wet ingredients and it will make it easier to roll out.
  • Once the pie crust is rolled out, drape t over the rolling pin and then unroll over the tart tin. Makes it way easier.
  • When making the passionfruit filling, use fresh passionfruit pulp if you can. Tastes so fresh and alive.

Other Recipes You Might Like!

Passionfruit Meringue Tart

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

Pinterest image for Passionfruit Meringue Tart

Passionfruit Meringue Tart

Passionfruit Meringue Pie

Serves 12

4.34 from 3 votes
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: American

Ingredients

Passionfruit Curd

  • 4 fresh passionfruit (see notes)
  • 3/4 cup caster sugar
  • 1/4 cup corn starch
  • 1 tsp salt
  • 6 egg yolks
  • 1 cup heavy cream
  • 1/2 cup unsalted butter chilled and cubed

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter
  • 4 egg yolks

Swiss Meringue



Instructions

Passionfruit Curd

  • Slice the passionfruit in half and use a spoon to scoop the pulp out into a bowl. Set aside.
  • Add the sugar, corn starch and salt into a medium sized heat proof bowl. Use a whisk to mix and combine. Add the egg yolks and whisk until well combined. Add the passionfruit pulp and whisk in until well combined. Lastly, add the cream and whisk to combine.
  • Pour the mixture into a large pot. Mix using a spatula on medium heat until the mixture thickens. When you can run your finger on he back of the spatula and it doesn’t come back together, add the butter and mix in until melted and well combine. Add the mixture to a bowl, cover with plastic wrap and chill in the fridge for 2 hours or overnight.

Crust

  • Add the flour, vanilla extract and powdered sugar to the bowl of a food processor and blitz for 20 seconds to combine. Add the butter and pulse until you reach lentil sized pieces. Add the egg yolks and blitz until small clumps of dough form.Keep the egg whites because we’ll be using them for the meringue!
  • Turn the crumbly mixture out your workbench and bunch it together (without kneading). Form a rough disc shape and then wrap in plastic. Chill for 60 minutes.
  • Preheat your oven to180°C / 355°F.
  • Dust your work bench with flour and use a rolling pin to roll out to 14 inches wide. Carefully rollover the rolling pin and then transfer and unroll over a 9-inch tart tin with re-movable bottom. Carefully lift the dough over the tart to allow it to naturally fall into the corns of the tart. You don’t want to stretch it or it will shrink as it bakes and become uneven. Discard excess dough.
  • Use a fork to prick holes into the tart shell.
  • Place the pie tin on a baking tray. Scrunch up a large piece of baking paper and then un-scrunch it. Place on the inside of the tart tin. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes. Then take it out of the oven, carefully lift out the beads using the baking paper and bake on 150°C / 300°F for a further 10minutes. Once baked, allow to cool completely.

Swiss Meringue

  • Fill a large pot one-quarter of the way with water. Let it come to a gentle boil over a medium–high heat. Place a large heatproof bowl on top of the pot of boiling water, making sure the bottom of the bowl doesn’t touch the water.
  • Add the egg whites and sugar to the bowl.Gently whisk your egg white and sugar mixture for about 3–4 minutes, or until the sugar is completely dissolved and you reach 72°C / 160°F.
  • The best way to check that it’s dissolved is by running it through two fingers. If you can’t feel the sugar granules, then it’s time to take it off the heat. If you can feel the granules, continue whisking for another 2–3 minutes and keep testing until you can no longer any granules.
  • Use an electric hand mixer or stand mixer fitted with a whisk attachment to whip for 4–5 minutes until thick and glossy.

Let's Decorate!

  • Add the chilled passionfruit curd to the chilled and baked tart shell. Use a spatula to spread around evenly.
  • Fit the end of a piping bag with a 6B piping tip and pipe swirls on top of the tart. You don’t want to do this longer than 1 hour before serving it. Slice and serve.

Notes

Storage
Tart can be stored in an airtight container for up to three days. Pipe the meringue on top no longer than an hour before serving otherwise it will weep.
Passionfruit
You can use canned passionfruit in it’s place if passionfruit is not available where you are.

Nutrition

Calories : 463kcal
Carbonhydrates: 31g
Protein: 7g
Fat: 27g
Saturated Fat: 16g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 231mg
Sodium: 247mg
Potassium : 222mg
Fiber: 3g
Sugar : 12g
Vitamin A: 1341IU
Vitamin C: 9mg
Calcium: 47mg
Iron: 2mg
Nutrition Disclosure

You may also like

2 comments

Jeannie Mahoney October 17, 2021 - 1:51 am

5 stars
Hi Nick — I was able to buy passionfruit pulp (the real thing) in a package. I’d like to know how many cups pulp equal your 4 fresh fruit? Thank you — I’m a huge fan of your recipes.

Reply
Nick Makrides October 20, 2021 - 11:02 pm

Hmm, it’s hard to tell because I used fresh passionfruit but I would say about 1/2 a cup. Hope that helps!

Reply

Leave a Comment

Recipe Rating