Passion Fruit Meringue Tarts
Passion fruit meringue tarts are a deliciously sweet treat. The crisp tartlet shells, tangy passion fruit curd, and silky-smooth meringue topping are a perfect match. Try resisting these, if you can!
Servings: 10 tarts
Ingredients
- 10 tartlet shells
- 1/2 batch passion fruit curd
- 2 egg whites
- 60 grams superfine sugar
- 60 grams powdered sugar
Equipment
- Kitchen torch optional
- piping bag with a star tip
Instructions
- Start by preparing the passion fruit curd according to the recipe. Let the curd cool completely.
- Make the tartlet shells according to the recipe. Allow the shells to cool completely before filling. While they’re cooling, you can prepare the meringue.
- Beat the egg whites with the superfine sugar until almost stiff. Add the powdered sugar and continue beating until the meringue is stiff and holds nice peaks. Transfer the meringue to a piping bag fitted with a star tip.
- Fill the tartlet shells with the passion fruit curd. Pipe small dollops of meringue on top of each tartlet until the curd is fully covered.
- Use a crème brûlée torch to lightly brown the meringue. If you don’t have a torch, you can briefly place the tartlets under a hot broiler, keeping a close eye on them.
Tips
Save two egg whites from the passion fruit curd recipe and use them to make the meringue for these tartlets. You can store the egg whites, covered, in the refrigerator for 1-2 days.
How to store
This recipe is perfect for prepping ahead. Both the curd and the tartlet shells can be made in advance. The shells will keep for up to two weeks in an airtight container. The curd can be stored in an airtight container in the refrigerator for 2-3 weeks. Once assembled, store the tartlets covered in the refrigerator for 2-3 days.