Lemon-passion fruit tart with Italian meringue

In this recipe there are two of my favorite things to eat. First there is the tangy and creamy lemon-passion fruit curd. Then there is the sweet Italian meringue, which works extremely well with the sour curd. The combination of those flavors is really delicious. The pastry for the tart is a basic sweet pastry crust, also known as Pate Sucree. It is a rich and sweet pastry with a crisp cookie-like texture. Once made, this pastry can be stored in the refrigerator for several days. You might also want to make an extra batch and put it in the freezer, as it freezes really well.

Lemon-passion fruit tart with Italian meringue

(Makes 1 Large(20cm) or 12 small tarts)

Time

Preparation: 1 hour

Cooking/Baking: 1 hour

Cooling: 2-3 hours

For the pastry:

• 195g all purpose flour
• a pinch of salt
• 113g room temperature butter
• 50g granulated white sugar
• 1 large egg

For the lemon-passion fruit curd:

• 3 large eggs
• 3 egg yolks
• 113g room temperature butter
• 220g granulated white sugar
• zest of one lemon
• a pinch of salt
• juice of 5 passion fruits and 2 lemons (about 120ml of juice)

For the Italian meringue:

• 3 egg whites
• 200g granulated white sugar
• 80ml water

 Making the pastry:

Preheat the oven to 205°C (400°F) and place the rack in the center of the oven.

Put the flour and salt in a bowl and lightly whisk, set aside. Place the butter in the bowl of your electric mixer (or with a hand mixer) and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic foil, and refrigerate for 30 minutes or until firm. Lightly butter and flour the tart shell(s). Roll the pastry into the desired shape and size and gently place it in the tart shell. If you don't want to roll out pastry, you can just evenly pat it down to the bottom and sides of the tart shell. Lightly prick the bottom of the pastry crust with a fork, to prevent the dough from puffing up when it bakes. Cover with plastic foil and put it in the fridge for another 15 minutes. Bake the pastry case blind (put pie weights or rice on the parchment paper in the tart shell before baking to prevent the pastry from shrinking and puffing up) for around 12 to 15 minutes. Remove the weights and bake for another 5 minutes or until golden brown. Set aside to cool.

Making the curd:

Place the butter in the bowl of your electric mixer (or with a hand mixer) and beat until softened. Add the sugar and beat until light and fluffy. Put the mixer on slow and gradually add eggs and egg yolks just until combined. Add the juice and lemon zest and slowly mix. At this point the mixture will look like it has split, but don't worry it will come back together later on. Pour the mixture in the pot on medium heat and whisk for about 8-10 minutes so that the mixture thickens. Be careful not to let the mixture boil. Set aside and leave to cool.

Making the Italian meringue:

Put the sugar and water in a pan and let it come to 116-118°C (240°F-244°F). When the sugar reaches 100°C (212°F) start whisking the egg whites in the bowl of your electric mixer (or with a hand mixer) to soft peaks. When the sugar reaches the right temperature slowly pour it at the side of the bowl, mixer set on the medium speed. Whisk until stiff peaks form and the bowl has cooled down. 

Assembly:

In the cooled tart shell pour the cooled passion fruit and lemon curd. At this point you can simply spoon the meringue on top and smooth it out with the pallet knife or you can pipe the meringue on top of the curd like I did. The final step and the most enjoyable one is to blow torch the meringue. Be careful, the meringue can burn very quickly if the blow torch is too close. So take your time and have fun.