This tart has all the elements of a classic lemon meringue pie, but with a passion fruit twist.
1. For the tart base, place 1 cup (250 ml) all purpose flour, ½ cup (125 ml) cold butter, cut into pieces , 2 tablespoons (30 ml) icing sugar, 1 egg yolk and 1 tablespoon (15 ml) cold water in a food processor. Pulse until the mixture is just combined. Wrap in plastic and place in fridge for 20 minutes. Once chilled, turn onto a lightly floured surface, roll out and line a round baking tin. Prick the base with the tines of a fork, line with parchment paper and fill with ceramic baking beans. Bake in a 350°F (175°C) oven for 15 minutes. Remove parchment and beans and bake for an additional 20 minutes or until golden brown. Set aside and let cool.
2. For the passion fruit curd, whisk together ½ cup (125 ml) of passion fruit purée, 3 eggs, and ½ cup (125 ml) granulated sugar in a saucepan over medium heat until thick and smooth. Add ¼ cup (60 ml) butter and continue to cook about 5 minutes or until bubbles form. Set aside and let cool.
3. For the meringue, whisk 4 large egg whites to soft peaks. Add ½ cup of granulated sugar, one spoonful as a time. Once shiny and smooth, put into a piping bag fitted with a star tip. 4. To assemble, take the tart base and trim to neaten. Add passion fruit curd to the pastry base to desired level. Pipe meringue across the top of the tart. Use a blowtorch to cook the meringue until coloured and crisp. Alternatively, place tart under the oven grill until meringue is crisp and slightly brown.
CSL Tip: Want our pick for great butter? Our Spring Tookit has the answer.
This original recipe first appeared in the Spring 2019 issue of City Style and Living Magazine.
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