Advertisement
Passionfruit Tarts with Soft Meringue
- Makes
20
- Difficulty
Medium
By Paul Allam and David McGuinness
Published 2009
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
This is a lovely summer dessert that can be made using frozen passion fruit puree (thawed and strained). If you don't have the shortcrust pastry ready in the freezer, some advanced planning is needed to time everything just right. It can be a bit tricky to judge if your pastry is 3mm (you can't really measure it); it's thinner than you think, and this lovely light dessert benefits from thinner pastry. Overall, "Bourke Street Bakery" is one of my favorite books on ckbk; their recipes have the quality of an upscale pastry shop but are easy enough to make at home and everything is explained very well.