Passionfruit Tarts with Soft Meringue

Preparation info
  • Makes


    • Difficulty


Appears in

By Paul Allam and David McGuinness

Published 2009

  • About

This tart is filled with a bavarois mix, which is really just a mousse without the egg whites. The soft meringue is an Italian meringue where a hot sugar syrup is whisked into the egg whites and effectively cooks the whites during the mixing stage. You will need a sugar thermometer to measure the temperature of the sugar syrup. After mixing, no further cooking is required, however the meringues are usually browned quickly with a blowtorch before serving.