Description

This is a spectacular-looking tart with a light, fluffy texture that’s perfect for summertime. The curd is too soft to use in a large tart, as it won’t hold clean slices, but that softness makes it ideal for these individual tarts.

Method

To make the passionfruit curd, place the eggs, sugar and passionfruit juice in a stainless steel bowl and whisk for 2–4 minutes, or until the sugar has dissolved. Pour in the cream and whisk to combine.

Set the bowl over a saucepan of gently simmering water, ensuring the base of the bowl does not touch the water. Whisk continuously for about 10 minutes, or until the mixture is smooth and thick. Keep a rubber spatula handy to scrape down the sides as you work. The curd will start as a thin, frothy cream, then thicken and bubble as it cooks; after about 5 minutes the bubbles will disappear as it reaches the correct consistency. Continue stirring at all times to avoid a grainy texture.

Remove from the heat and whisk for a further 1 minute to cool slightly. Press plastic wrap directly onto the surface of the curd and refrigerate for at least 8 hours, or overnight. The curd will keep in the fridge for up to 5 days.

Preheat the oven to 180°C (350°F).

Roll out the pastry to 3 mm (⅛ inch) thickness and cut ten 12–14 cm (4½–5½-inch) discs. Line the tart tins with the pastry, pressing gently into the edges.

Line each case with baking paper and fill with baking beads or uncooked rice. Blind bake for 30–35 minutes, or until the pastry is golden and cooked through, checking at 25 minutes as oven temperatures can vary. Remove the paper and weights, then return the shells to the oven for a further 5 minutes to dry the bases if needed. Set aside to cool completely.

Place all the filling ingredients in a bowl and whisk to combine. Strain the mixture, then carefully pour it into the cooled tart shells.

Bake for 25–30 minutes, or until the filling is just set with a slight wobble in the centre. Remove from the oven and allow to cool.

To make the meringue, place the sugar, water and glucose in a small, heavy-based saucepan over high heat. Stir until the sugar dissolves and the mixture comes to the boil, then stop stirring—continued stirring may cause sugar crystals to form. Using a wet pastry brush, brush down the sides of the saucepan every couple of minutes, or whenever crystals appear. Continue boiling until the syrup reaches 118°C (244°F) on a sugar thermometer.

As the syrup approaches temperature, place the egg whites in a very clean bowl of an electric mixer fitted with a whisk attachment. Whisk on high speed until soft peaks form.

With the mixer still running on high, slowly pour the hot sugar syrup into the egg whites in a steady stream, ensuring each addition is fully incorporated before adding more. Continue whisking until the meringue is thick, glossy and cool to the touch.

Spoon the passionfruit curd into the tart shells, filling them to the top. Transfer the meringue to a piping (icing) bag and pipe it over the curd. Use two forks to shape the meringue, lifting and pulling it upwards and outwards to create a dramatic, tree-like finish.

Brown the meringue using a blowtorch, or place under a very hot grill (broiler) for 30–45 seconds, watching closely as it will colour—and burn—very quickly.

Serve immediately.

note

The passionfruit curd will keep in the fridge for up to 5 days if covered directly with plastic wrap. Once the tarts are filled, they’re best eaten within a few hours.