Passion Fruit Meringue Tart

When it comes to desserts that captivate both the eye and the palate, few can rival the delightful combination of tangy passion fruit and fluffy meringue nestled in a buttery tart crust. This Passion Fruit Meringue Tart is a showstopper at any gathering, boasting a vibrant flavor profile that dances on your tongue. With its bright yellow filling and cloud-like topping, it’s both a feast for the eyes and a treat for the taste buds. Let’s dive into creating this tropical delight that’s sure to impress!

Why You’ll Love This Recipe

This Passion Fruit Meringue Tart is not just a dessert; it’s an experience. Here’s why you’ll absolutely adore making (and eating!) this tart:

– **Tropical Flavor**: The sweet and tart notes of passion fruit are incredibly refreshing and unique, perfect for any occasion.
– **Fluffy Meringue**: The airy meringue adds a light texture that beautifully contrasts with the creamy filling.
– **Visual Appeal**: The combination of bright yellow and white creates a stunning dessert that’s perfect for impressing guests.
– **Versatile**: Great for summer picnics, holiday parties, or just a special treat for yourself!

Ingredient Breakdown

To create this Passion Fruit Meringue Tart, you will need the following ingredients:

• 6 large eggs – Provides structure and richness to the filling and meringue.
• 1 cup sugar – Sweetens the tart and helps stabilize the meringue.
• 1 tablespoon cornstarch – Helps thicken the passion fruit filling.
• 1/8 teaspoon salt – Enhances the flavors.
• 2/3 cup thawed unsweetened passion fruit puree or juice from fresh passionfruit – The star ingredient that gives the tart its distinct flavor.
• 6 tablespoons (3/4 stick) unsalted butter, cut into chunks – Adds richness to the filling.
• 1 1/3 cups all-purpose flour – Forms the base of the tart crust.
• 2 tablespoons sugar – Sweetens the crust slightly.
• 1/4 teaspoon salt – Balances the sweetness of the crust.
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes – Creates a flaky texture in the crust.
• 1 large egg yolk – Adds richness to the crust.
• 1 1/2 tablespoons ice water, plus more as needed – Moistens the crust dough and helps it come together.
• 4 large egg whites, room temperature – Essential for making the meringue.
• 1/8 teaspoon salt – Stabilizes the meringue.
• 3/4 cup sugar – Sweetens and stabilizes the meringue.
• 1/4 cup water – Used to create a sugar syrup for the meringue.

Tools & Equipment Needed

To ensure your baking adventure goes smoothly, gather the following tools:

• Mixing bowls – For combining ingredients.
• Whisk – For beating egg whites and mixing the filling.
• Rolling pin – To roll out the tart crust.
• Tart pan – A removable-bottom tart pan is ideal for easy serving.
• Spatula – For spreading the filling and meringue.
• Double boiler or heatproof bowl – For gently cooking the filling.
• Electric mixer – For whipping the meringue to perfection.
• Thermometer – Optional, but useful for checking the sugar syrup temperature.

Passion Fruit Meringue Tart in Steps

Step 1: Make the Tart Crust

Start by preheating your oven to 375°F (190°C). In a mixing bowl, combine 1 1/3 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add the 1/2 cup of cold unsalted butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the mixture comes together. If needed, add more water, a teaspoon at a time.

Step 2: Roll and Bake the Crust

On a lightly floured surface, roll out the dough to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess dough hanging over the sides. Prick the bottom of the crust with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 10 minutes until golden brown. Allow it to cool completely.

Step 3: Prepare the Passion Fruit Filling

In a medium saucepan, whisk together 6 large eggs, 1 cup sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Gradually whisk in the 2/3 cup of passion fruit puree. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and stir in the 6 tablespoons of unsalted butter until melted and smooth. Pour the filling into the cooled tart shell and let it cool to room temperature.

Step 4: Make the Meringue

In a large mixing bowl, beat the 4 large egg whites with 1/8 teaspoon salt until soft peaks form. Gradually add 3/4 cup sugar while continuing to beat until stiff peaks form. In a small saucepan, combine 1/4 cup water and the remaining 3/4 cup sugar. Bring to a boil, and once it reaches 240°F (115°C), carefully drizzle the hot syrup into the whipped egg whites while mixing on low speed. Increase the speed to high and beat until the meringue is glossy and cool.

Step 5: Assemble the Tart

Spread the meringue over the cooled passion fruit filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls for a decorative finish.

Step 6: Bake the Meringue

Lower the oven temperature to 325°F (160°C) and bake the tart for about 10-15 minutes, or until the meringue is lightly golden. Keep a close eye to avoid burning. Once done, remove from the oven and let it cool completely before slicing.

Dairy-Free/Gluten-Free Swaps

If you have dietary restrictions, consider these substitutions:

• Dairy-Free Butter – Use a plant-based butter substitute in both the crust and filling.
• Gluten-Free Flour – Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
• Egg Alternatives – Use a commercial egg replacer to mimic the binding properties of eggs in the crust and filling.

Behind-the-Scenes Notes

This Passion Fruit Meringue Tart is best enjoyed the same day it’s made, but it can be kept in the refrigerator for up to 2 days. The meringue may lose some of its texture over time, so it’s advisable to add it just before serving if possible. If using fresh passionfruit, make sure they are ripe for the best flavor. You can also experiment with different citrus fruits for the filling, such as lime or lemon, for a twist on this classic recipe.

Cooling, Storing & Rewarming

Once your Passion Fruit Meringue Tart is assembled, allow it to cool completely at room temperature before refrigerating. Store any leftovers in the refrigerator, covered loosely with foil or plastic wrap to prevent the meringue from becoming too soft. Reheating is not recommended, as the meringue will lose its texture. Enjoy your tart chilled straight from the fridge for a refreshing treat!

Troubleshooting Q&A

Why did my meringue weep?

Meringue can weep if it’s not cooked or set properly. Ensure you bake it long enough until it’s lightly golden and the outside is firm. Also, avoid excess humidity when preparing meringue.

My passion fruit filling is too runny. What did I do wrong?

Your filling may not have thickened properly. Make sure to cook it over medium heat while stirring constantly until it bubbles and thickens. The cornstarch needs to activate for the filling to set correctly.

How can I prevent my crust from shrinking?

Chill the crust in the refrigerator for at least 30 minutes before baking. This helps the butter solidify, which can prevent shrinking during the baking process.

Can I use different fruits for the filling?

Absolutely! While passion fruit is the star here, you can experiment with other fruit purees like mango, guava, or even a mix of berries for a different flavor profile.

In Closing

This Passion Fruit Meringue Tart is a delightful dessert that offers a perfect balance of sweetness and tartness, all wrapped up in a tender crust and topped with a fluffy meringue. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is sure to become a favorite in your dessert repertoire. So gather your ingredients, roll up your sleeves, and let the tropical flavors take you on a sweet culinary adventure! Enjoy your baking journey and savor every bite of this delicious tart!

Passion Fruit Meringue Tart

This Passion Fruit Meringue Tart is a tropical delight! A heavenly blend of tangy passion fruit and fluffy meringue in a buttery crust.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert

Cuisine: Tropical

Ingredients Equipment Method Notes

Ingredients

  

For the Filling:

• 6 large eggs
• 1 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 2/3 cup thawed unsweetened passion fruit puree or juice from fresh passionfruit
• 6 tablespoons unsalted butter cut into chunks

For the Crust:

• 1 1/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter cut into 1/2-inch cubes
• 1 large egg yolk
• 1 1/2 tablespoons ice water plus more as needed

For the Meringue:

• 4 large egg whites room temperature
• 1/8 teaspoon salt
• 3/4 cup sugar
• 1/4 cup water

Equipment

• Mixing bowls
• Whisk
• Rolling Pin
• Tart pan
• Spatula
• Double boiler or heatproof bowl
• Electric mixer
• Thermometer

Method

 

Make the Tart Crust:

1. Preheat your oven to 375°F (190°C). In a mixing bowl, combine 1 1/3 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Add the 1/2 cup of cold unsalted butter and mix until the mixture resembles coarse crumbs. Stir in the egg yolk and ice water until the mixture comes together. If needed, add more water, a teaspoon at a time.

Roll and Bake the Crust:

1. On a lightly floured surface, roll out the dough to fit your tart pan. Carefully transfer the dough to the pan, pressing it into the edges. Trim any excess dough hanging over the sides. Prick the bottom of the crust with a fork to prevent bubbling. Place a piece of parchment paper over the crust and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper, and bake for an additional 10 minutes until golden brown. Allow it to cool completely.

Prepare the Passion Fruit Filling:

1. In a medium saucepan, whisk together 6 large eggs, 1 cup sugar, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Gradually whisk in the 2/3 cup of passion fruit puree. Cook over medium heat, stirring constantly until the mixture thickens and starts to bubble. Remove from heat and stir in the 6 tablespoons of unsalted butter until melted and smooth. Pour the filling into the cooled tart shell and let it cool to room temperature.

Make the Meringue:

1. In a large mixing bowl, beat the 4 large egg whites with 1/8 teaspoon salt until soft peaks form. Gradually add 3/4 cup sugar while continuing to beat until stiff peaks form. In a small saucepan, combine 1/4 cup water and the remaining 3/4 cup sugar. Bring to a boil, and once it reaches 240°F (115°C), carefully drizzle the hot syrup into the whipped egg whites while mixing on low speed. Increase the speed to high and beat until the meringue is glossy and cool.

Assemble the Tart:

1. Spread the meringue over the cooled passion fruit filling, making sure to seal the edges to prevent shrinkage. Use a spatula to create peaks and swirls for a decorative finish.

Bake the Meringue:

1. Lower the oven temperature to 325°F (160°C) and bake the tart for about 10-15 minutes, or until the meringue is lightly golden. Keep a close eye to avoid burning. Once done, remove from the oven and let it cool completely before slicing.

Notes

• Best enjoyed the same day it’s made for optimal texture.
• Store leftovers in the refrigerator, covered loosely to prevent softening of the meringue.
• Experiment with other fruit purees for a unique twist!