If you have a sweet tooth and love vibrant, tangy desserts, then this Passionfruit Tart with Raspberry Meringue Recipe is going to be your new best friend in the kitchen. It perfectly balances the bright, exotic flavors of passionfruit with the fruity, airy sweetness of raspberry meringue, all encased in a tender, buttery crust. This tart is not just a dessert; it is an experience that delights your taste buds with every bite, offering a gorgeous rainbow of color and taste that’s sure to impress anyone lucky enough to enjoy it.
Ingredients You’ll Need
Each ingredient in this recipe may seem simple, but they work harmoniously to create a dish that is bursting with flavor, refreshing texture, and beautiful hues. From the crisp tart shell to the glossy raspberry meringue topping, every element matters and plays its part perfectly.
- 225 g all purpose flour: Sifted for a lighter, flakier tart crust.
- 1 large egg: Adds richness and binds the tart dough together.
- 127 g unsalted butter, softened: Creates a tender, melt-in-your-mouth pastry.
- 50 g granulated sugar: Sweetens and helps brown the crust beautifully.
- 1/2 tsp salt: Balances the sweetness and enhances all flavors.
- 5 large egg yolks: Provides richness and smoothness to the filling.
- 4 large eggs: Sets the tart with a perfect custard-like texture.
- 200 g granulated sugar: Sweetens the passionfruit pulp without overpowering it.
- 280 g heavy cream: Cushions the tart with silky smoothness.
- 120 g passionfruit pulp: The star ingredient that brings tart, tropical brightness.
- 5 large egg whites: Whipped to create the luscious raspberry meringue topping.
- 250 g granulated sugar: For making the syrup that gives the meringue its glossy finish.
- 1/3 cup raspberry powder: Infuses the meringue with beautiful color and fruity flavor.
- 100 g water: Dissolves the sugar to make a smooth meringue syrup.
How to Make Passionfruit Tart with Raspberry Meringue Recipe
Step 1: Prepare the Tart Dough
Start by creaming together the softened butter and sugar until the mixture is light and fluffy. This step ensures your crust will be tender with just the right amount of sweetness. Add the egg and mix until fully combined to give the dough richness and the right binding.
Step 2: Incorporate the Dry Ingredients
Mix the sifted flour and salt gradually into the butter mixture, keeping the speed low to avoid overworking the dough. This gentle mixing keeps the crust crumbly and soft once baked.
Step 3: Chill and Roll Out the Dough
Form the dough into a disk, wrap it tightly in plastic wrap, and chill it in the fridge for about an hour. Chilling prevents shrinking during baking and makes it easier to roll out to an even 5mm thickness before fitting it into your tart ring.
Step 4: Blind Bake the Tart Shell
Preheat your oven to 350°F and pop the tart crust in the freezer for 30 minutes to firm up. Then line the dough with parchment paper, fill with baking weights, and blind bake for 20 minutes. Remove the weights and bake for another 25 minutes until the crust turns beautifully golden. Let it cool completely before filling.
Step 5: Make the Passionfruit Filling
Reduce the oven temperature to 230°F. Whisk the eggs and sugar together until combined, then slowly add the heavy cream, stirring until smooth. Fold in the passionfruit pulp, giving the filling a bright, tropical punch. Strain it through a sieve to ensure silky smooth texture, then pour it into the cooled tart shell.
Step 6: Bake the Tart Filling
Bake the filled tart for around 1 hour and 15 minutes. The center should remain slightly wobbly—this will set as it cools to a silky custard consistency. Let it rest at room temperature for an hour to develop flavor and texture fully.
Step 7: Prepare the Raspberry Meringue
Mix raspberry powder with water and strain to create vibrant raspberry water. Dissolve sugar into this mixture over medium heat, carefully heating to 240°F to make a thick syrup. Whip egg whites to soft peaks, then slowly pour in the hot syrup while whisking until you achieve a glossy, thick meringue infused with raspberry’s fruity sparkle.
Step 8: Top and Finish the Tart
Pipe or spoon the luscious raspberry meringue onto the cooled passionfruit tart. Use a kitchen torch to evenly brown the meringue, adding a caramelized warmth to its sweetness and giving the tart a stunning, professional finish.
How to Serve Passionfruit Tart with Raspberry Meringue Recipe
Garnishes
A few fresh passionfruit seeds or a sprinkle of edible flowers can elevate the tart’s presentation and add extra bursts of natural flavor. Light dustings of powdered sugar or fresh raspberry halves work beautifully to contrast the vibrant colors.
Side Dishes
Serve this tart with a scoop of vanilla bean ice cream or a dollop of whipped cream to balance its tanginess. A light, fruity salad or a cup of aromatic green tea pairs perfectly, making for an elegant and refreshing dessert experience.
Creative Ways to Present
Try serving individual tarts in small, clear glasses layered with raspberry compote for a modern twist. Alternatively, present slices on a wooden board surrounded by fresh berries and mint leaves to turn this Passionfruit Tart with Raspberry Meringue Recipe into a stunning dessert centerpiece at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart covered loosely with plastic wrap in the fridge for up to 2 days. This short storage time preserves the meringue’s airy texture and the freshness of the passionfruit custard.
Freezing
This tart is best enjoyed fresh because freezing can alter the delicate textures of the custard and meringue. However, you may freeze the baked tart shell separately for up to a month and fill it just before serving.
Reheating
Reheat slices gently in a low oven (around 275°F) for 5-7 minutes if you prefer the tart slightly warm, but avoid reheating the meringue directly under heat to prevent deflation or burning.
FAQs
Can I use frozen passionfruit pulp for this recipe?
Absolutely! Frozen passionfruit pulp works well and can be thawed and strained before using. It retains the bright flavor that’s essential for this delicious tart.
Is raspberry powder hard to find?
Raspberry powder is usually available at specialty baking stores or online. It adds incredible color and flavor but can be substituted with freeze-dried raspberry powder if needed.
Can I make the meringue without a kitchen torch?
Yes, you can place the tart under a broiler for a minute or two, watching carefully to avoid burning the meringue. The torch, however, offers more control for that perfect caramelized finish.
What if I don’t have baking weights?
You can use dry beans or rice as a substitute for baking weights when blind baking the crust. Just be sure to spread them evenly to prevent bubbling.
How do I know when the tart filling is done baking?
The tart is ready when the filling is mostly set but still has a slight wobble in the center. It will firm up further as it cools, resulting in a smooth, custard-like texture.
Final Thoughts
Once you try this Passionfruit Tart with Raspberry Meringue Recipe, you’ll find it hard to settle for any ordinary dessert again. It’s a show-stopper that combines stunning colors, fresh tropical flavors, and delicate textures into one unforgettable treat. So grab your ingredients, roll up your sleeves, and get ready to make a masterpiece your friends and family will rave about!
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Passionfruit Tart with Raspberry Meringue Recipe
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Description
This Passionfruit Tart with Raspberry Meringue is a delightful dessert combining a buttery, crisp tart crust with a silky smooth passionfruit filling topped with a vibrant, glossy raspberry meringue. Perfect for sweet lovers, this tart balances fruity tartness and sweetness with an elegant presentation that impresses guests.
Ingredients
Tart Dough
- 225 g all purpose flour (sifted for lighter texture)
- 127 g unsalted butter, softened (at room temperature)
- 50 g granulated sugar (for sweetness and browning)
- 1 large egg (adds richness)
- 1/2 tsp salt (balances sweetness)
Passionfruit Filling
- 5 large egg yolks (adds richness)
- 4 large eggs (helps set the tart)
- 200 g granulated sugar (sweetens passionfruit pulp)
- 280 g heavy cream (ensures silky smooth filling)
- 120 g passionfruit pulp (the star ingredient)
Raspberry Meringue
- 5 large egg whites (room temperature)
- 250 g granulated sugar (for glossy finish)
- 1/3 cup raspberry powder (for color and flavor)
- 100 g water (to dissolve sugar)
Instructions
- Preparation: Begin by creaming together the softened butter and sugar in a bowl until the mixture becomes creamy and light. Add the single large egg and mix well until fully combined.
- Make the Dough: In a separate bowl, combine the sifted all purpose flour with salt. Gradually add this flour mixture to the butter mixture on low speed, ensuring it incorporates evenly without overmixing.
- Chill Dough: Shape the dough into a flat disk, wrap tightly in food wrap, and refrigerate for 1 hour to firm up and develop texture.
- Roll and Fit Dough: Roll out the chilled dough to about 5mm thickness on a lightly floured surface. Transfer it carefully to a tart ring or pan, pressing gently into edges and trimming off any excess dough for a neat fit.
- Preheat Oven and Freeze Tart Shell: Preheat your oven to 350°F (175°C). Place the tart shell in the freezer for 30 minutes to help maintain shape during baking.
- Blind Bake Tart Shell: Line the tart shell with parchment paper and fill with baking weights to prevent puffing. Bake for 20 minutes, then remove weights and paper, and bake for an additional 25 minutes until the crust turns golden brown. Allow it to cool completely.
- Prepare Filling Mixture: Reduce oven temperature to 230°F (110°C). In a bowl, whisk together the 5 large egg yolks, 4 large whole eggs, and 200 g sugar until smooth and well combined. Incorporate the 280 g heavy cream gradually, stirring until silky, then mix in the 120 g passionfruit pulp. Optionally, warm the mixture gently to help blend flavors.
- Fill Tart and Bake: Strain the passionfruit filling mixture through a fine sieve into the cooled tart shell to ensure smoothness. Bake at 230°F for about 1 hour and 15 minutes, until the filling is set but still slightly wobbly in the center. Let it cool at room temperature for 1 hour.
- Prepare Raspberry Syrup: Mix the raspberry powder with 100 g water and strain out any solids. In a saucepan over medium heat, dissolve 250 g sugar into the raspberry water. Continue heating until the syrup reaches 240°F (soft ball stage) on a candy thermometer.
- Make Raspberry Meringue: Whip the 5 large egg whites at room temperature until soft peaks form. While continuing to whisk, slowly pour in the hot raspberry sugar syrup to cook the egg whites, whisking until the mixture is thick, glossy, and holds stiff peaks.
- Finish Tart: Pipe or spoon the raspberry meringue evenly onto the cooled passionfruit tart. Use a kitchen torch to brown and set the meringue, creating a beautiful, slightly caramelized finish. Serve chilled or at room temperature.
Notes
- Ensure all eggs are at room temperature to achieve the best meringue volume.
- Sifting the flour helps produce a lighter, more tender crust.
- Chilling and freezing the dough prevents shrinking during baking.
- Use a fine sieve to strain the filling and raspberry mixture for smooth texture.
- Use a candy thermometer to monitor sugar syrup temperature accurately.
- For an extra tart flavor, adjust passionfruit pulp quantity slightly as per taste.
