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
INGREDIENTS:
Passionfruit Curd
- 110g Fresh passionfruit juice (extract juice from 6 small passion fruits)
- 100g Eggs (around 2 eggs)
- 80g Castor sugar
- 40g Unsalted butter
Sweet Crust
- 60g Unsalted butter
- 40g Icing sugar
- 30g Egg
- 110g Plain flour
- 15g Ground almond powder
Golden Meringue
- 80g Egg whites
- 95g Castor sugar
DIRECTIONS:
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.