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A top-down view of a tart with a yellow filling and large dollops of piped white whipped cream arranged in a ring around the edge, set on a round beige plate against a marble background.

Passionfruit Meringue Pie

Light and crispy tart shell filled with deliciously tart passionfruit pastry cream and topped with lighter than air meringue on top.
Author: Nick Makrides
4.78 from 9 votes
Print Recipe Pin Recipe
Prep 30 minutes
Cook 20 minutes
Total 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 463 kcal

Ingredients

Passionfruit Curd

  • 4 fresh passionfruit (see notes)
  • 3/4 cup (160 g) caster sugar
  • 1/4 cup (30 g) corn starch
  • 1 tsp salt
  • 6 egg yolks
  • 1 cup (250 ml) heavy cream
  • 1/2 cup (125 g) unsalted butter chilled and cubed

Crust

  • 1 1/2 cups (225 g) all-purpose flour
  • 1/2 cup (75 g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup (125 g) unsalted butter
  • 4 egg yolks

Swiss Meringue

  • 6 (350 g) large egg whites
  • 1 cup (200 g) caster sugar
  • 1 tsp vanilla extract

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.

Video

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 | Carbohydrates: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
Keyword Meringue, passionfruit, Tart
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