Passionfruit and raspberry meringue tart: 5 Steps to Bliss

Oh my goodness, let me tell you about the *Passionfruit and raspberry meringue tart*! This beauty is not just a dessert; it’s a celebration on a plate! The moment you cut into it, the layers of tart passionfruit filling, fresh raspberries, and that dreamy Swiss meringue come together in a symphony of flavors that’s just out of this world. I remember the first time I made this tart for a summer picnic; I could hardly wait to see everyone’s faces when they took their first bite. The sweet and tangy notes of the passionfruit perfectly complement the tartness of the raspberries, while that pillow-like meringue just melts in your mouth.

What makes this tart truly special is its balance of textures and flavors. The buttery, flaky crust cradles the luscious filling, creating a delightful contrast that keeps you coming back for more. Plus, let’s be honest, who can resist the impressive look of a beautifully toasted meringue topping? It’s like a showstopper for any gathering! So, if you’re looking to impress your friends or simply treat yourself, this tart is the way to go. Trust me, it’s worth every minute spent in the kitchen!

Ingredients List

Before we dive into making this delightful Passionfruit and raspberry meringue tart, let’s gather all the ingredients you’ll need. Trust me, having everything prepped and ready will make the process so much smoother and more enjoyable!

• 200g plain flour
• 100g cold unsalted butter, chopped into small pieces
• 2 large egg yolks
• 1/4 tsp vanilla paste (optional, but it adds a lovely flavor!)
• 80g icing sugar, sifted
• 150g pure cream
• 4 large eggs
• 1 additional egg yolk
• 175g caster sugar
• 100g passionfruit pulp (fresh or canned, just make sure it’s pure!)
• 1 1/4 tbs lemon juice (freshly squeezed is best!)
• 3 platinum-strength gelatine leaves, soaked in cold water
• 180g raspberries, plus extra for serving
• 30g caster sugar (for the raspberry jelly)
• 6 large egg whites
• 300g caster sugar (for the Swiss meringue)
• 1/2 tsp cream of tartar (to help stabilize the meringue)

Gathering these ingredients might just make your kitchen smell heavenly even before you start baking! Make sure your butter is cold, and your eggs are at room temperature for the best results. Let’s get ready to create some magic!

How to Prepare Instructions

Now that we’ve got our ingredients ready, it’s time to bring this Passionfruit and raspberry meringue tart to life! I promise, once you get the hang of it, you’ll have this delightful dessert down in no time. Let’s get started!

Making the Pastry

First things first, we need to create that buttery, flaky pastry base. In the bowl of your stand mixer, combine the 200g plain flour, 100g cold unsalted butter (chopped into small pieces), and a pinch of salt. Beat it on medium-low speed until the mixture resembles breadcrumbs—about 3-4 minutes should do the trick. Don’t worry if it looks a bit crumbly; that’s exactly what we want!

In a separate bowl, whisk together the 2 egg yolks and 1/4 tsp vanilla paste (if using). Then, mix in 80g icing sugar until everything is well combined. Add this sweet mixture to the flour and butter blend, and beat on low speed until just combined. Turn the dough out onto a floured surface and use your hands to bring it together into a ball. Wrap it in plastic wrap and chill it in the fridge for at least 1 hour.

Once your dough has chilled, grease a 35cm x 13cm loose-based tart pan. Roll out your pastry on a lightly floured surface to about 3mm thick, then use it to line your tart pan, trimming any excess. Prick the base with a fork to prevent bubbling, and chill again for 30 minutes. Preheat your oven to 190°C while you wait.

After chilling, cover the pastry with baking paper and fill it with pastry weights. Bake for 15 minutes, then carefully remove the weights and paper and bake for another 5 minutes until golden and dry. Let it cool completely before adding the filling.

Preparing the Passionfruit Filling

Now onto the luscious passionfruit filling! In a large bowl, whisk together the 150g pure cream, 4 large eggs, 1 additional egg yolk, and 175g caster sugar. It’s important not to aerate the mixture too much; just mix until everything is combined. Then, gently whisk in the 100g passionfruit pulp and 1 1/4 tbs lemon juice.

Next, place this bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally to prevent the mixture from cooking onto the sides of the bowl. Heat until it’s warm, about 5-7 minutes. Once warm, strain it into a jug to remove any lumps and skim off any foam. Pour the filling into your tart shell, leaving about 5-10mm of space at the top. Bake for 30 minutes—look for that slight jiggle in the middle! Let it cool to room temperature and then transfer it to the fridge to set completely.

Creating the Raspberry Jelly

While the tart is chilling, let’s whip up our raspberry jelly! Start by soaking the 3 platinum-strength gelatine leaves in cold water for about 5 minutes. In a small saucepan over medium-high heat, combine 180g raspberries, 1 1/4 tbs lemon juice, 30g caster sugar, and 140ml water. Bring this mixture to a simmer, stirring occasionally.

Once simmering, squeeze any excess water from the gelatine leaves and add them to the raspberry mixture. Stir until the gelatine has fully melted, then transfer it to a blender and whiz until smooth. Pass it through a fine sieve into a jug to remove the seeds and set aside to cool.

Making the Swiss Meringue

For the crowning glory—our Swiss meringue! In a large heatproof bowl, combine 6 large egg whites, 300g caster sugar, and 1/2 tsp cream of tartar. Place the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Whisk constantly until the mixture is white and doubles in volume; it should feel hot and smooth, with no sugar granules left.

Then, transfer the mixture to a stand mixer fitted with the whisk attachment and whisk on high speed for about 3-4 minutes until you reach stiff peaks. The meringue should be glossy and hold its shape beautifully!

Assembling the Tart

Now, it’s time to assemble our masterpiece! Carefully pour the cooled raspberry jelly over the set passionfruit filling in the tart. Chill for at least 1 hour until the jelly is set. Once that’s ready, spoon the Swiss meringue onto the tart, spreading it out to the edges. Here’s where the fun begins: using a blowtorch, toast the meringue until it’s golden brown and beautifully caramelized. I just love the toasted flavor it adds!

For the finishing touch, decorate with extra raspberries on top before serving. Your guests will be in awe when they see this stunning tart! Enjoy every bite of your delicious creation!

Nutritional Information Section

While I absolutely love sharing my recipes, I want to remind you that nutritional values can vary based on the specific ingredients and brands you use. So, the numbers I provide here are just a general idea, not set in stone. But, they should give you a good starting point to understand what you’re indulging in with this fabulous Passionfruit and raspberry meringue tart.

Here are some typical nutritional values for one slice of this tart:

• Calories: 350
• Sugar: 30g
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 100mg
• Sodium: 50mg

As always, enjoy your treats in moderation and savor every delicious bite! Happy baking!

Why You’ll Love This Recipe

• Incredible Flavor Balance: The sweet and tangy passionfruit filling paired with the tart raspberries creates a refreshing explosion of flavor that dances on your taste buds. It’s a treat for both the palate and the senses!
• Stunning Presentation: With its beautiful layers of vibrant fruit and fluffy meringue, this tart is a showstopper. You’ll feel like a master pastry chef as you serve it up, and trust me, your guests will be impressed!
• Perfect for Any Occasion: Whether it’s a summer barbecue, a fancy dinner party, or just a sweet treat for yourself, this tart fits right in. It’s versatile enough to shine at any gathering!
• Easy to Prepare: Despite its impressive appearance, the steps are straightforward and manageable. You can even make components ahead of time, so you won’t be overwhelmed when it’s time to serve!
• Customizable: Feel free to tweak the recipe to suit your taste! You could add more fruits, adjust the sweetness, or even switch up the meringue for a different topping. It’s all about making it your own!

This Passionfruit and raspberry meringue tart isn’t just a dessert; it’s an experience. Once you make it, you’ll understand why it’s one of my favorites!

Tips for Success

Now that you’re all set to make this delightful Passionfruit and raspberry meringue tart, here are some handy tips to ensure everything turns out perfectly! Trust me, these little nuggets of wisdom can make all the difference.

• Chill Your Ingredients: Make sure your butter is really cold when making the pastry. This helps create that flaky texture we all love! And don’t forget to chill the dough before rolling it out; it makes handling so much easier.
• Watch Your Baking Times: Keep a close eye on the pastry while it’s baking. Ovens can vary, so you might need to adjust the time slightly. You want it golden and dry, not dark brown and crispy!
• Strain the Filling: When making the passionfruit filling, straining it is key to a smooth texture. Any lumps can affect the final presentation, so take those extra moments to ensure it’s silky!
• Don’t Rush the Meringue: When making your Swiss meringue, be patient! Whisking it over simmering water is crucial to dissolve the sugar completely. You want that glossy, stiff peak perfection, so take your time with this step.
• Temperature Matters: If your jelly starts to set before you pour it onto the tart, gently warm it up over low heat. This keeps everything looking beautiful and prevents any unsightly clumps!
• Use a Blowtorch Wisely: When toasting the meringue, keep the blowtorch moving to avoid burning any spots. You want that lovely golden brown color without any charred bits.
• Chill Before Serving: After assembling the tart, allow it to chill in the fridge for at least an hour. This helps everything set beautifully and makes slicing easier!

Remember, baking is all about having fun and experimenting. Don’t stress too much if things don’t go perfectly the first time. Each attempt is a step closer to mastering this stunning tart!

Serving Suggestions

Now that you’ve created this gorgeous Passionfruit and raspberry meringue tart, let’s talk about how to elevate your serving experience! This tart is already a showstopper, but pairing it with the right accompaniments can take it to the next level.

• Fresh Mint Leaves: A sprinkle of fresh mint leaves on top not only adds a pop of color but also brings a refreshing contrast to the sweet and tangy flavors of the tart. It’s like a little burst of freshness in every bite!
• Whipped Cream: A dollop of lightly sweetened whipped cream alongside each slice adds a creamy richness that complements the tartness of the passionfruit and raspberry. You could even flavor it with a hint of vanilla or a touch of lemon zest for an extra zing!
• Coconut Sorbet: For a tropical twist, serve your tart with a scoop of coconut sorbet. The creaminess of the sorbet beautifully balances the tartness, and the coconut flavor pairs perfectly with the passionfruit!
• Champagne or Sparkling Wine: If you’re looking to celebrate, consider pairing this dessert with a glass of bubbly! The effervescence of champagne or sparkling wine cuts through the sweetness and cleanses the palate, making each bite even more enjoyable.
• Dark Chocolate Shavings: For those chocolate lovers out there, a scattering of dark chocolate shavings on top of the meringue adds a rich, decadent touch. The bitterness of the chocolate pairs surprisingly well with the tartness of the fruits!

Whatever you choose to pair with your Passionfruit and raspberry meringue tart, remember to enjoy the experience! Each slice is a celebration, so savor every moment and share the joy with friends and family. Happy indulging!

Storage & Reheating Instructions

After you’ve wowed your guests with the stunning Passionfruit and raspberry meringue tart, you might find yourself with some delicious leftovers. No worries! Storing this tart properly is key to keeping it fresh and tasty for days to come.

To store, simply cover the tart with plastic wrap or aluminum foil to keep it airtight. You can also use a cake dome if you have one—this ensures it stays as beautiful as it was when first made. The tart can be kept in the refrigerator for up to 3 days. Trust me, it’s still delightful even after a couple of days in the fridge, as the flavors continue to meld beautifully!

Now, if you find yourself wanting to enjoy a slice of that tart goodness after a day or two, you don’t need to worry about reheating it. In fact, it’s best served cold right from the fridge! The meringue and jelly maintain their light texture that way, and you’ll want to keep that delightful contrast intact.

If you do prefer your tart slightly warmer, you can let it sit at room temperature for about 15-20 minutes before serving. Just be careful not to expose it to heat sources, as that could cause the meringue to lose its lovely shape!

So, whether you’re indulging in a slice straight from the fridge or letting it warm up a bit, remember to enjoy every moment of this delightful dessert. Happy storing and savoring!

FAQ Section

Q1. Can I use frozen raspberries for the jelly?
Absolutely! Frozen raspberries work just as well as fresh ones for the jelly. Just make sure to thaw them before using. They’ll still provide that vibrant flavor and beautiful color!

Q2. What can I substitute for gelatine leaves?
If you can’t find gelatine leaves, you can use powdered gelatine instead. For this recipe, you’ll need about 1 tablespoon of powdered gelatine, which is equivalent to 3 gelatine leaves. Just follow the package instructions for blooming and incorporating it into the jelly.

Q3. How do I know when the passionfruit filling is set properly?
You want the filling to have a slight jiggle in the middle when you take it out of the oven. It should look just set, not too firm. Don’t worry; it will firm up more as it cools in the fridge!

Q4. Can I make this tart ahead of time?
Yes! You can prepare the pastry, filling, and jelly a day in advance. Just keep everything stored in the fridge. When you’re ready to serve, whip up the Swiss meringue and assemble the tart. It’s a great way to save time!

Q5. What’s the best way to store leftovers?
Store any leftover tart in the fridge, tightly covered with plastic wrap or in a cake dome. It’ll keep well for up to 3 days. Just remember, it’s best enjoyed cold straight from the fridge!

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