Passionfruit Meringue Tart

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!

Nick’s 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.

What does Passionfruit Meringue Tart 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 – 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.

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

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

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

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

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

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

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

Crust

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.

3. 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!
4. Turn the crumbly mixture onto your workbench and bunch it together (without kneading).

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

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

9. 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.
10. Use the rolling pin to cut away excess pastry dough from the top.

11. Use a fork to prick holes into the tart shell.
12. 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.

13. Fill with baking beads. I used dried chickpeas. Bake for 15 minutes.
14. 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

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.

3. 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.
4. 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.

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

Let’s put it together!

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.

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 And Chocolate Cake – so decadent and delicious!
• Easy Passionfruit Banana Bread – So yummy and easy to make! Perfect for weekend coffees!
• Lemon Meringue Cheesecake – so citrusy and yum!
• Lemon Meringue Pie Cupcakes – Aromatic, lemony, marshmallow delight all packed in one cupcake!
• Mango Meringue Cupcakes – Juicy juicy mangoes!

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I hope you guys enjoyed this simple but delicious Passionfruit Meringue Tart 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