Description
A delightful tart featuring passionfruit and raspberry flavors, topped with Swiss meringue.
Ingredients
Scale
- 200g plain flour
- 100g cold unsalted butter, chopped
- 2 egg yolks
- 1/4 tsp vanilla paste (optional)
- 80g icing sugar, sifted
- 150g pure cream
- 4 eggs
- 1 egg yolk
- 175g caster sugar
- 100g passionfruit pulp
- 1 1/4 tbs lemon juice
- 3 platinum-strength gelatine leaves
- 180g raspberries, plus extra to serve
- 30g caster sugar
- 6 egg whites
- 300g caster sugar
- 1/2 tsp cream of tartar
Instructions
- To make the pastry, place flour, 1/2 tsp fine salt and the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until mixture resembles breadcrumbs.
- In a separate bowl, whisk together the egg yolks and vanilla. Whisk in icing sugar until well combined. Add to flour mixture and beat on low speed until just combined. Turn onto a flat surface and use your hands to bring the dough together. Cover and chill for at least 1 hour to rest.
- Grease a 35cm x 13cm loose-based tart pan. Roll out pastry on a lightly floured surface to 3mm thick. Use pastry to line tart pan, trimming excess. Prick base of pastry with a fork. Chill for at least 30 minutes. Preheat oven to 190°C.
- Cover the pastry with baking paper and fill with pastry weights. Bake for 15 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden and dry. Cool completely.
- Reduce oven temperature to 120°C. Line a baking tray with baking paper. Place tart shell on the prepared tray and place in the oven to warm.
- For the passionfruit filling, whisk cream, eggs, egg yolk and sugar together in a large bowl but do not aerate. Whisk in passionfruit pulp and lemon juice. Place over a saucepan of simmering water and heat, stirring occasionally to stop mixture cooking onto the sides of the bowl, until warm. Strain into a jug and skim any foam from the top. Stand for 1 minute, then skim any remaining foam. Pour passionfruit filling into the tart, leaving 5-10mm space at the top. Bake for 30 minutes or until filling has just set. It should have a slight jiggle in the middle of the tart. Cool to room temperature, then transfer to the fridge to set completely.
- For the raspberry jelly, soak gelatine leaves in cold water for 5 minutes. Place raspberries, lemon juice, sugar and 140ml water in a small saucepan over medium-high heat and bring to a simmer. Squeeze excess water from the gelatine and add to raspberry mixture. Stir until melted. Transfer mixture to a blender and whiz until smooth. Pass through a fine sieve into a jug and set aside to cool.
- Pour jelly over set tart filling. Chill for 1 hour. If jelly starts to set before you’re ready to pour it onto the tart, gently warm over low heat until liquid but not hot.
- For the Swiss meringue, whisk all ingredients and a pinch of fine salt in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk constantly until mixture is white and doubled in volume. When you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot. Transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed for 3-4 minutes until stiff peaks form.
- Spoon meringue onto the tart. Using a blowtorch, toast the meringue. Decorate with extra raspberries to serve.
Notes
- You’ll need a kitchen blowtorch for this recipe.
- Using a sugar thermometer for making Swiss meringue is recommended but not necessary.
- If using a thermometer, whisk over a saucepan of simmering water until sugar has dissolved, mixture is white and has reached 70°C.
- You can make the pastry, filling and jelly for this recipe ahead of time. Just store it in the fridge until you’re ready to make your meringue.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Passionfruit and raspberry meringue tart, dessert, tart, fruity tart