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This recipe for Passionfruit Meringue Tarts is one of my favourites. I absolutely love the slight acidity and tartness of passionfruits while the flavour of the passionfruits being so bold and refreshing. The pastry also as this lovely butteriness to it with a hint of orange zest. You also can’t go wrong with fluffy charred meringue on top, now can you? The recipe was a combination of a few recipes and tweaked slightly so thank you to Halo Baking Emporium and Chocolaterie for the Passionfruit Curd recipe, Jo The Tart Queen for the pastry and The Tasty Bite Blog for the Italian Meringue!

Passionfruit Curd Tarts
Makes: 14 Mini Tarts
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 8 hours

Ingredients
Passionfruit Curd
205g Passionfruit Pulp
30ml Lemon Juice (Optional)
100g Caster Sugar
190g Unsalted Butter, Cubed
2 Eggs, Lightly Beaten

Sweet Pastry
250g Plain Flour, Sifted
125g Unsalted Butter, Room Temperature and Cubed
100g Caster Sugar
60g Egg (Roughly One Large Egg)
1 tsp Orange Zest
1 tsp Vanilla Extract

Italian Meringue
3 Egg Whites
1/4 tsp Cream of Tartar
140g Caster Sugar
60ml Water
30g Toasted Coconut Flakes (Optional)

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Method
Passionfruit Curd
1. Stir together the passionfruit pulp, caster sugar, butter and eggs in a heatproof bowl. Add in the lemon juice if you find the curd isn’t as acidic as you would like.

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2. Place the bowl over a pan of simmering water. Making sure the bottom of the bowl doesn’t touch the surface of the water. Stir for 15 to 20 minutes until the mixture thickens and coats the back of a wooden spoon.

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3. Pour into a bowl, and cover the surface of the curd with cling film so that the curd doesn’t form a skin when it cools.

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4. Place in the fridge until slightly set, about 2 hours or overnight.

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Sweet Pastry
5. In a food processor, combine the butter, plain flour and caster sugar until it forms breadcrumbs like texture.

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6. Add in the zest, eggs and vanilla extract into a food processor. Pulse until it the ingredients all come together.

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7. Take out the dough from the food processor and roll out the dough into a flat disk. Cling wrap the dough and place it in the fridge to rest for at least 20 minutes.

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8. Dust flour over the dough and with a rolling pin, roll the dough out to around 3mm thick. Using a cookie cutter, cut out a small circle and then place onto a mini muffin tray and gently press together so it holds its shape.
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9. Gently prick the dough with a fork and then rest the dough in the tray for around 15 minutes before baking.

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10. Preheat the oven to 180°C.
11. Place a sheet of crumbled baking paper over the top of each tart shell and add in a few baking weights or uncooked rice/beans. Make sure you don’t add in too many as it can make the base of your tart uneven if it’s too heavy.

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12. Blind bake the tart shells in the oven for around 20 minutes. Take the tarts out of the oven and remove the baking weights and baking paper, and place back into the oven for around 5 minutes or until the tarts are golden brown. Remove from the oven and allow to cool before filling.

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13. Fill the cooled tart shells with the cooled and set curd. Chill the filled tarts in the fridge for at least 2 to 3 hours or overnight. Serve with a sprinkling of flaked coconuts or pipe Italian meringue on the tarts before serving.

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Italian Meringue
14. Place the caster sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves.

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15. While the syrup is cooking, beat the egg whites and cream of tartar in a mixer at medium speed until stiff peaks form.

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16. Bring to a boil until a candy thermometer registers 120°C, around 5 minutes then take off the heat.

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17. Gradually add the syrup in a small stream into the egg white mixture and beat until the mixing bowl is cool to touch, around 7 minutes. The mixture should be thick and glossy.

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18. Place the meringue mixture into a piping bag and pipe onto the cooled filled tarts. Lightly brown with a blowtorch and serve.

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Passionfruit Meringue Tarts
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Punchy tropical Passionfruit Tarts with fluffy Meringue topping. A winner!
Servings Prep Time
14Mini Tarts 15Minutes
Cook Time Passive Time
1Hour 8Hours
Servings Prep Time
14Mini Tarts 15Minutes
Cook Time Passive Time
1Hour 8Hours
Passionfruit Meringue Tarts
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  • 2
  • 3
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Votes: 0
Rating: 0
You:
Rate this recipe!
Punchy tropical Passionfruit Tarts with fluffy Meringue topping. A winner!
Servings Prep Time
14Mini Tarts 15Minutes
Cook Time Passive Time
1Hour 8Hours
Servings Prep Time
14Mini Tarts 15Minutes
Cook Time Passive Time
1Hour 8Hours
Ingredients
Passionfruit Curd
  • 205g Passionfruit Pulp
  • 30ml Lemon JuiceOptional
  • 100g Caster Sugar
  • 190g Unsalted ButterCubed
  • 2 EggsLightly Beaten
Sweet Pastry
  • 250g Plain FlourSifted
  • 125g Unsalted ButterRoom Temperature and Cubed
  • 100g Caster Sugar
  • 60g eggOne Large Egg
  • 1tsp Orange Zest
  • 1tsp Vanilla Extract
Italian Meringue
  • 3 Egg Whites
  • 1/4tsp Cream of Tartar
  • 140g Caster Sugar
  • 60ml Water
  • 30g Toasted Coconut Flakes
Servings: Mini Tarts
Units:
Instructions
Passionfruit Curd
  1. Stir together the passionfruit pulp, caster sugar, butter and eggs in a heatproof bowl. Add in the lemon juice if you find the curd isn't as acidic as you would like.
  1. Place the bowl over a pan of simmering water. Making sure the bottom of the bowl doesn't touch the surface of the water. Stir for 15 to 20 minutes until the mixture thickens and coats the back of a wooden spoon.
  2. Pour into a bowl, and cover the surface of the curd with cling film so that the curd doesn't form a skin when it cools.
  3. Place in the fridge until slightly set, about 2 hours or overnight.
Sweet Pastry
  1. In a food processor, combine the butter, plain flour and caster sugar until it forms breadcrumbs like texture.
  2. Add in the zest, eggs and vanilla extract into a food processor. Pulse until it the ingredients all come together.
  3. Take out the dough from the food processor and roll out the dough into a flat disk. Cling wrap the dough and place it in the fridge to rest for at least 20 minutes.
  4. Dust flour over the dough and with a rolling pin, roll the dough out to around 3mm thick. Using a cookie cutter, cut out a small circle and then place onto a mini muffin tray and gently press together so it holds its shape.
  5. Gently prick the dough with a fork and then rest the dough in the tray for around 15 minutes before baking.
  6. Preheat the oven to 180°C.
  7. Place a sheet of crumbled baking paper over the top of each tart shell and add in a few baking weights or uncooked rice/beans. Make sure you don't add in too many as it can make the base of your tart uneven if it's too heavy.
  8. Blind bake the tart shells in the oven for around 20 minutes. Take the tarts out of the oven and remove the baking weights and baking paper, and place back into the oven for around 5 minutes or until the tarts are golden brown. Remove from the oven and allow to cool before filling.
  9. Fill the cooled tart shells with the cooled and set curd. Chill the filled tarts in the fridge for at least 2 to 3 hours or overnight. Serve with a sprinkling of flaked coconuts or pipe Italian meringue on the tarts before serving.
Italian Meringue
  1. Place the caster sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves.
  2. While the syrup is cooking, beat the egg whites and cream of tartar in a mixer at medium speed until stiff peaks form.
  3. Bring to a boil until a candy thermometer registers 120°C, around 5 minutes then take off the heat.
  4. Gradually add the syrup in a small stream into the egg white mixture and beat until the mixing bowl is cool to touch, around 7 minutes. The mixture should be thick and glossy.
  5. Place the meringue mixture into a piping bag and pipe onto the cooled filled tarts. Lightly brown with a blowtorch and serve.
Recipe Notes

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  • Instead of Orange zest you could use Lemon or Grapefruit zest
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These little Lemon Meringue Tarts are so adorable and bite sized, so it’s great to serve at parties. This recipe from A Table For Two (Billy Law) uses Meyer Lemons which I believe are sweeter, but fret not, your common supermarket lemons can also be used!

Mini Lemon Meringue Tarts (Recipe by Billy Law)
Makes: 20-24 mini tarts
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Passive Time: 2 hours

Ingredients
Pastry
125g chilled unsalted butter, cut into cubes
30g caster sugar
200g plain flour, plus extra for dusting
pinch of salt
60ml chilled water

Lemon Curd
zest of 2 lemons
230ml lemon juice (from about 3 lemons)
3 egg yolks
240ml heavy cream
115g caster sugar

Italian Meringue
3 egg whites
150g caster sugar
100ml water

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Method
1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.

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2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.

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3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.

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4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.

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5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.

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6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.

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7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.

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8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.

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9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.

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10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.

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11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.

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12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.

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13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.

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Mini Lemon Meringue Tarts
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Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Mini Lemon Meringue Tarts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Tangy lemon tarts with a toasty meringue top!
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
24mini tarts 30minutes
Cook Time Passive Time
45minutes 2hours
Ingredients
Pastry
  • 125g Unsalted ButterCubed & Chilled
  • 30g Caster Sugar
  • 200g Plain FlourExtra for dusting
  • Pinch Salt
  • 60ml WaterChilled
Lemon Curd
  • 2 Zest of Lemon
  • 230ml Lemon Juice
  • 3 Egg Yolks
  • 240ml Heavy Cream
  • 115g Caster Sugar
Italian Meringue
  • 3 Egg Whites
  • 150g Caster Sugar
  • 100ml Water
Servings: mini tarts
Units:
Instructions
  1. To make the pastry, put all the ingredients, except the water, into a food processor and pulse until it resembles breadcrumbs.
  2. Slowly pour water in a steady stream while still pulsing, until it comes together and forms a rough dough.
  3. Place the dough out onto a floured surface and gently gather all loose crumbs together to form a smooth firm dough. Flatten the dough into an inch thick , wrap in plastic wrap and place in the refrigerator for at least 1 hour.
  4. To make the lemon curd, add lemon zest, juice and sugar in a medium saucepan and heat over medium high heat to the boiling point and sugar has dissolved, then remove from heat.
  5. Whisk yolk together in a mixing bowl, then slowly pour the hot mixture in a stream into the yolk while keep whisking until combined. Add the heavy cream to the mixture, stir and then pour it back into the saucepan.
  6. Place saucepan over medium heat, keep stirring with a wooden spoon until the mixture thickens, it will take about 15 minutes. Test it by coating the back of the wooden spoon with the curd, and draw a line with your finger, if the line stays clean then the curd is thick enough and is ready. Pour the curd into a bowl and let it cool completely. Wrap in plastic wrap and transfer to refrigerator until ready to be used.
  7. Roll the chilled pastry on a floured surface to about 2mm thick. Use a 3-inch ring cutter, cut dough into small round discs then line the tin, press down firmly with fingers. Place the tin in the refrigerator for 20 minutes and pre heat oven to 200°C.
  8. Blind bake the tart cases for 15-20 minutes. Once cool enough to handle, remove tart cases from the tin and let it rest on a wire rack.
  9. Fill a piping bag with lemon curd, then pipe into each tart case and let it set in the refrigerator.
  10. To make the meringue, add sugar and water in a small saucepan and bring to boil over medium-high heat. Use a thermometer to measure the temperature of the sugar syrup and have the egg white inside the bowl of an electric stand mixer on standby.
  11. Once the temperature of the sugar syrup reaches 115°C, start whisking the egg whites on medium speed until soft peaks.
  12. When the sugar syrup reaches 121°C, remove from heat and let the boiling bubbles settle a little bit, then gently and slowly pour the hot sugar syrup down the side of the mixing bowl into the egg white. Make sure the sugar syrup doesn’t catch on the whisk and crystallised. Keep whisking the meringue until the bowl is cool to touch and the meringue is now smooth, satiny and glossy. Fill a piping bag with the meringue.
  13. Pipe the meringue onto the top of the lemon curd until it is completely covered. Use a kitchen blowtorch to light scorch the meringue all over.
Recipe Notes

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  • Meyer Lemons are recommended but if you have the more common lemons, 240ml makes it quite tangy. Reduce it to 180ml for a milder but still lemony curd.
  • The lemon curd and tart cases can also be made a couple days in advance.
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