in Dessert Recipes

Passion fruit tart with meringue

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Ingredients for 1 servings:

  • 12 small cakes (shortcrust pastry bases, 6 cm diameter)
  • 55 g passion fruit pulp or other fruit pulp of your choice
  • 80 g sugar
  • 70 g egg(s) (whole egg)
  • 55 g butter
  • 50 g protein
  • 75 g sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

very tasty, refreshing and quick to make

Bring the fruit puree, sugar, and whole egg to a boil while stirring. Add the butter and mix briefly. Chill. Pour the mixture into the bases. Beat the egg whites and sugar together until stiff (add the sugar gradually). Transfer to a piping bag fitted with a 7 mm nozzle and pipe onto the passion fruit mixture in a wave-like pattern. Lightly flame evenly with a Bunsen burner.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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