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
205g Passionfruit Pulp
30ml Lemon Juice (Optional)
100g Caster Sugar
190g Unsalted Butter, Cubed
2 Eggs, Lightly Beaten
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
3 Egg Whites
1/4 tsp Cream of Tartar
140g Caster Sugar
30g Toasted Coconut Flakes (Optional)
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.
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.
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.
4. Place in the fridge until slightly set, about 2 hours or overnight.
5. In a food processor, combine the butter, plain flour and caster sugar until it forms breadcrumbs like texture.
6. Add in the zest, eggs and vanilla extract into a food processor. Pulse until it the ingredients all come together.
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.
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.
9. Gently prick the dough with a fork and then rest the dough in the tray for around 15 minutes before baking.
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.
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.
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.
14. Place the caster sugar and water in a saucepan over medium heat, stirring constantly, until sugar dissolves.
15. While the syrup is cooking, beat the egg whites and cream of tartar in a mixer at medium speed until stiff peaks form.
16. Bring to a boil until a candy thermometer registers 120°C, around 5 minutes then take off the heat.
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.
18. Place the meringue mixture into a piping bag and pipe onto the cooled filled tarts. Lightly brown with a blowtorch and serve.
I saw this stunning recipe of a Linzertorte in the recipe book Mastering the Art of Baking by Anneka Manning. It looked so warm and appetising, yet something just a bit rustic about it. A Linzertorte, or otherwise known as a Linzer Torte is an Austrian torte (tart) with a lattice design. Usually made from short pastry with a hint of spices such as cinnamon and ground nuts too, and topped with a jam, it really is a wonderful combination. Especially when the pastry is baking in the oven and you get a whiff of the cinnamon and the butter pastry cooking, it’s lovely.
Preparation Time: 40 minutes (+ 30 minutes chilling)
Cooking Time: 48 minutes
160 g (1 cup) almonds
300 g (2 cups) plain flour
1 tsp baking powder
2 ½ tsps ground cinnamon
½ tsp ground cloves
250 g unsalted butter, softened
110 g (1/2 cup) caster sugar (superfine)
1 tsp natural vanilla extract
Finely grated zest of 1 orange
2 egg yolks
500 g raspberry jam
1 egg yolk, extra, lightly whisked
2 ½ tbsps flaked almonds
1. Preheat the oven to 180C (350F). Spread the almonds on a baking tray and toast for 8 minutes or until aromatic. Set aside to cool. Transfer to a food processor and process until finely ground.
2. Sift the flour, baking powder and spices into a bowl. Use an electric mixer to beat the butter, sugar, vanilla and orange zest in a separate medium bowl until pale and creamy. Add the egg yolks one at a time, beating well after each addition.
3. Add the flour mixture and ground toasted almonds and use a flat-bladed knife and then your hands to mix until a soft dough forms.
5. Preheat the oven to 180C (350F). Divide the dough into 3 portions, then combine 2 of them.
Use a lightly floured rolling pin to roll out the larger portion on a lightly floured work surface to 30 cm (12 inch) round, taking care not to work the dough too much as it will become very soft. Roll the pastry around the rolling pin and carefully ease it into a 2 cm (3/4 inch) deep, 24 cm (9 ½ inch) fluted, loose-based tart (flan) tin, pressing it into the edges with your fingertips. Trim any excess by rolling the rolling pin over the top of the tin.
7. Roll the remaining dough out between 2 sheets of non-stick baking paper to a rectangle about 20 x 26 cm (8 x 10 ½ inches) and about 5 mm (1/4 inch) thick. Use a fluted pastry wheel or a large sharp knife to cut the remaining portion of dough into 1.5 cm ( 5/8 inch) wide strips.
Arrange the strips over the jam to form a lattice pattern, taking care as the dough will be quite fragile and may break easily. Re-roll any scraps as necessary to make enough strips to form the lattice.
8. Use a small sharp knife to trim the edges of the strips. Lightly brush the strips with the extra egg yolk and sprinkle the tart with flaked almonds.
9. Bake for 40 minutes or until deep golden and the pastry is cooked through. Leave in the tin to cool. Serve at room temperature.
It is a very nice pastry I give it that. The addition of the cinnamon, ground cloves gives it a homely aroma (that’s just me) because I love cinnamon. Depending on the jam you use, I find that 500 g of jam is quite generous and as this is the only filling in the tart. It is a bit much and if you do it like I did and added too much to fill up the deep pastry tin.
A thinner layer of the jam can suffice, or if you can preferably find a brand of jam that is not too sweet. If that’s not possible, I suggest pureeing some raspberries and adding a bit at a time to the raspberry jam to give it a bit more tartness. This will hopefully make it not seem like you’re eating a mouthful of sugar.
The pastry really is the star of the Linzertorte and I could eat that short pastry any day of the week. Delicious.