Passion Fruit Meringue Tarts Recipes

Steps:

• For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside.
• For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Dust the work surface with a little flour, then roll the pastry out to the thickness of a £1 coin. Use to line a deep, 23cm loose-bottom flan tin and chill until firm. Line with greaseproof paper and a layer of baking beans, then bake for 20 mins. Remove the paper and beans, then return to the oven for 5 mins until pale golden in colour. Leave to cool.
• For the filling, cut the passion fruit in half, then scoop the pulp of 10 into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. Scoop the pulp and seeds of the remaining fruit into the juice. You should now have 150ml in total - so make up with orange juice if you don't have enough. In a pan, mix the cornflour with the sugar, then gradually stir in 200ml cold water followed by the passion fruit. Cook over a medium heat, stirring, until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture.
• Reduce oven to 180C/fan 160C/gas 4. For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Reheat the filling briefly, then spread over the pastry base. Spoon the meringue over the filling, starting from the pastry edge and working your way into the middle, then gently swirl the spoonfuls together. Bake for 20 mins until the meringue is lightly golden. Serve warm or cold.

Steps:

• Divide the chilled tart pastry into 4 portions. On a lightly floured surface, roll each portion to 1/8-inch thickness. Cut each portion into a 5-inch round. Fit the pastry rounds into 4 ungreased 4-inch tart pans with removable bottoms. Line pastry in tart pans with a double thickness of foil to prevent from overbrowning. Place pans on a baking sheet.
• Bake pastry in a 350° oven for 15 minutes; remove foil. Bake 8 to 10 minutes more or till golden. Cool in pans on a wire rack.
• For filling, in a saucepan combine the 1/2 cup sugar, fruit puree or juice, and butter. Bring just to boiling over medium, heat, stirring occasionally.
• In a medium mixing bowl beat the whole eggs slightly with a fork.
• Slowly add fruit mixture, beating continuously. Return to saucepan; heat and stir over medium heat about 5 minutes or until slightly thickened, but do not boil. strain, if using puree; transfer to a nonmetal bowl. Cover and chill till mixture is cool.
• For meringue, let the egg whites stand at room temperature for 30 minutes. In a large mixing bowl beat the egg whites with an electric mixer on high speed till foamy.
• Add the vanilla and the cream of tartar; beat till soft peaks form (tips curl).
• Gradually add the 1/4 cup sugar, beating on high speed till stiff peaks form (tips should stand straight).
• To assemble, remove pastry shells from pans. Place shells on a baking sheet.
• Spoon passion fruit filling into shells.
• Spoon meringue into a pastry bag fitted with a large star tip. Pipe meringue onto the top of each tart in a woven pattern. (Or, spoon meringue atop each tart.)
• Bake in a 350° oven for 10 to 12 minutes or till meringue edges are golden.
• Rich Tart Pastry (food processor): In a food processor bowl combine 1/3 cup cut-up unsalted or regular butter, 1 1/4 cups all-purpose flour or cake flour, 1/4 cup sugar, and a dash salt. Cover and proces till mixture resembles coarse cornmeal. Add 1 egg yolk and 1 tablespoon milk; process just till mixture begins to form a ball. Wrap the dough in plastic wrap and chill about 1 hour.
• Rich Tart Pastry (hand mix): In a medium mixing bowl stir together 1 1//4 cups flour or cake flour, 1/4 cup sugar, and a dash salt. Cut in 1/3 cup cut-up unsalted or regular butter till pieces are the size of small peas. Combine 1 egg yolk and 1 tablespoon milk; stir into flour mixture. If necessary, add another tablespoon milk if dough seems dry. Form dough into a ball. Wrap in plastic wrap and chill for 1 hour.
• Nutrition information per tart: 634 cal., 36 g fat, 257 mg chol., 12 g pro., 81 g carbo., 1 g fiber, 110 mg sodium. RDA: 17% iron, 57% vit A, 29% thiamine, 40% riboflavin, 19% niacin.

Steps:

• For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
• Beat in 3 tsp cream and egg yolk.
• Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
• Gather dough into ball; flatten into disk.
• Wrap and chill for at least 1 hour and up to 1 day.
• For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
• Whisk over medium low heat until butter melts.
• Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
• (Do not boil) Transfer to a medium bowl.
• Press plastic wrap onto surface.
• Chilluntil firm, at least 6 hours and up to 1 day.
• For meringue; preheat oven to 275*F.
• Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
• Turn parchment over and place on baking sheet (circle will show through).
• Using electric mixer, beat egg whites in medium bowl until soft peaks form.
• Gradually add sugar, beating until meringue is stiff and shiny.
• Spoon into pastry bag fitted with 3/8th inch round tip.
• Starting in center, pip tight spiral of meringue to fillcircle.
• Bake meringue until pale golden and puffed but still slightly soft to touch.
• About 45 minutes.
• Cool on sheet.
• Roll out crust on floured surface to 12 inch round.
• Transfer dough to a 9 inch tart pan with removable bottom.
• Trim overhang to 1/4 inch.
• Fold in and press, making double thick sides.
• Pierce all over with fork.
• Chill 30 minutes.
• Preheat oven to 350*F.
• Bake crust 5 minutes.
• Press up sides with back of fork.
• Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
• Cool.
• Spread curd in crust; chill tart.
• Place 1 1/2 ounces of white chocolate in microwave safe cup.
• Microwave at low setting for 10 second intervals until softened; stir until smooth.
• Spread over bottom of meringue.
• Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
• Place meringue chocolate side down, atop tart.
• MOund chocolate curls on meringue.
• (Can be made 8 hours ahead, chill).
• Release tart from pan and serve.