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
Scale
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.
