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Homemade Passion Fruit Meringue Tart photo

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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!