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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
  • 1
  • 2
  • 3
  • 4
  • 5
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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On our last day to Montreal, we didn’t really know where to go so we just walked around. After a couple of hours exploring, we found Juliette & Chocolat. It wasn’t even near lunch time, but this place seemed so inviting for morning tea cocoa. Juliette et Chocolat specialises in all things chocolate, and they certainly do it well and with flair.

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Being Montreal, we had to try some crepes, and with chocolate, bananas and peanut butter, this sounded like a dream come true.

The crepes were very thin and light, with the creaminess of the peanut butter and rich chocolate. It was simply fantastic. The slightly sweet bananas gave it a freshness and well it doesn’t cut through the richness, but it certainly doesn’t make you feel overwhelmed by the sweetness. I loved it.

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I had to order the Passionfruit  petit pot, I was thinking about the Hazelnut pot but I really do love the blend of passionfruit and chocolate. It’s simply amazing. As you can see it’s multi layered, with the passionfruit layer on top, then a layer of cocoa ganache, and at the bottom a dark chocolate and passionfruit mousse. It’s so light and just melts in your mouth. Fantastic mousse. The passionfruit coulis was sweet as expected but the flavour of it just works so well with the mousse and ganache. Ah, it was chocolate heaven.

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As a drink, we ordered one of the warm hot chocolates with whipped cream. It was definitely creamy and rich but oh so chocolately. I think after this we had an overdose of chocolate but very satisfied in the end.

Impressions

Juliette et Chocolat was definitely a highlight for places to try in Montreal. It does chocolate very well, their crepes, desserts and drinks. It really is fantastic for chocolate lovers. I’d definitely make time to try other things on the menu if I ever go back to Montreal.

Juliette et Chocolat on Urbanspoon

Juliette et Chocolat

3600 Boulevard Saint Laurent
Montreal QC H2X2V4

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Le Petit Gateau has definitely made a name for itself in Melbourne with it’s delicious cakes and chocolates. Their Brownie and Passionfruit Chocolate Gateau is an interesting combination of passionfruit, chocolate and their famous delicious mudcake praline all rolled into one.

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I have got to say, Le Petit just don’t know how to make a bad dessert. Their passionfruit jelly on the top, along with a nice thin layer inside, as well as a delicious crunchy bottom. All the layers create such a wonderful taste in your mouth.  Even if you tasted each layer separately it would have been perfect but together it’s just even better.

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Only bad thing I can say is that their prices keep going up every year. It’s heading towards, ‘I don’t know if it’s worth it but I might still buy it anyway because it’s delicious’ pricing but alas I don’t think I would stop going to Le Petit Gateau. I’m hooked.

Le Petit Gateau

458 Little Collins St
Melbourne
Tel: 03 9944 8893
Opening Hours

Monday to Friday, 7:30am-5pm

 

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I’m just such a sucker for macarons. I just love how creative people can be with them and the many different flavours and combinations that can be made with them. I recently came across Gânache Chocolate on Collins St, close to the corner of Collins and Swanston. I didn’t get to try their chocolates, and their cakes look really appetising but I wasn’t in the mood at the time. I think they only recently opened and by recently as in within a year but I can’t be too sure.

Macarons, however, I will always snap up that opportunity. There were 6 flavours to choose from but I can’t really remember them all that well. From memory, there was Passionfruit, Hazelnut, Coffee, Chocolate, Vanilla and Blueberry variations.

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I picked up the Passionfruit, Hazelnut and Coffee and they all had quite a good taste and texture and just how I like them to be.

The Passionfruit Macaron, I’d prefer a jam of sorts for the filling but of course, I was at a chocolatier, and what else are they famous for? It was still really fresh and just had a nice balance between the creamy texture of the chocolate with the crunch and chewiness of the shell.

Similarly, the hazelnut and coffee ones were just as good and being know for their chocolates, of course the chocolate taste would stand out! Definitely one of the better servings in the CBD.

I’m going to go see their cakes and chocolates next time I’m around there so be on the look out for that post in the future.

Ganache Chocolate on Urbanspoon
Gânache Chocolate

245 Collins St,
Melbourne, VIC 3000
Tel/Fax: 03 9650 8388

Mon – Thurs: 8am – 8pm
Fri: 8am – 10pm
Sat: 9am – 10pm
Sun: 9am – 6pm

They also have a store in South Yarra, check out their website for details on the address of that one.

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