This sweet and sour Passion Curd Meringue tart is a harmonious marriage of decadent flavours.
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 40 mins Cook : 15 mins Ready in : 55 mins Serves : 8
- 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
- 100g Eggs (around 2 eggs)
- 80g Castor sugar
- 40g Unsalted butter
- 60g Unsalted butter
- 40g Icing sugar
- 30g Egg
- 110g Plain flour
- 15g Ground almond powder
- 80g Egg whites
- 95g Castor sugar
For the Passionfruit Curd
Lightly beat the egg into the passion fruit juice and mix well with the sugar.
Double boil the mixture until thicken.
Strain the mixture and add in unsalted butter.
Leave it aside to cool.
For the Golden Meringue
Bring a pot of water to boil.
Place the egg whites and sugar over the pot and whisk until the sugar is dissolved and mixture are hot, remove from the stove.
Whip the mixture until it is stiff peak and cooled down.
Fill the piping bag with the cooled meringues.
Pipe onto the lemon curd tart and blow torch it until slight brown.
For the Sweet Crust
Cream unsalted butter and icing sugar until light and whitish colour.
Add in egg gradually.
Add in the flour mixture and mix well.
Press the dough into a tart case and bake at 180°C fan-mode for 15 mins.