If you’re looking to up your lemon meringue pie game, this tart is for you. A creamy passionfruit filling, nestled in a buttery, crumbly crust, topped with a cloud of raspberry meringue that adds a delightful pop of color and sweetness.
INGREDIENTS & TOOLS
Passionfruit
Fresh passionfruit or frozen passionfruit pulp can be used for this recipe.
Raspberry Powder or Freeze-Dried Raspberries
I bought some raspberry powder online. But you can sometimes find freeze-dried raspberries in the cereal or nut section of your local grocery store.
Deep Tart Tin
I used a deep fluted 12inch tart tin, 2 inch deep. You can use a regular depth tart tin, you’ll just have not as deep a meringue layer. Pour the filling to the top of the tart case to bake.
Thermometer
To make the meringue you’ll need a candy or instant read thermometer to monitor the temperature of your sugar.
TIPS AND TRICKS
Italian Meringue:
- Wipe the inside of the stand mixer with lemon or vinegar before making the meringue. This helps remove any potential grease from the bowl, and the acid helps stabilize the meringue mixture.
- Use fresh, room temperature egg whites for best results.
FAQs
Can I replace the raspberry powder?
Yes! Other fruit powders can be used, or you can omit it entirely and make a regular Italian meringue topping. Simply follow the recipe but exclude the raspberry powder.
I don’t like meringue, what else can I top this pie with?
You can make a regular passionfruit tart and omit the meringue topping if desired. Bake the tart in a regular depth tart tin and pour the filling to the top. Whipped cream is also a delicious alternative. Whip together 1 cup heavy cream and 1-2 tablespoons of sugar. Optionally, add raspberry powder to the whipped cream for extra flavor and a lovely pink colour.
STORAGE
- The pastry crust can be made ahead of time and frozen until ready to use.
- Without the meringue, the tart can last 3-5 days in the fridge. With the meringue, it is best consumed within 48 hours as the meringue tends to weep after that.
RECIPE
Passionfruit Tart with Raspberry Meringue
Ingredients
Pâte Sucrée (Pastry Crust)
225g all purpose flour
1 egg
127g unsalted butter, softened
50g granulated sugar
1/2 tsp salt
Passionfruit Filling
5 egg yolks, 4 large eggs
200g granulated sugar
280g heavy cream, room temp
120g (3/4 cup) passionfruit pulp, about 6 passionfruit
Italian Meringue
5 egg whites, room temperature
250g granulated sugar
1/3 cup raspberry powder
100g water
Instructions
Making the Pastry Crust
Cream butter and sugar: Beat the softened butter and sugar in a bowl or stand mixer until creamy. Add the egg and mix until fully combined, scraping down the sides of the bowl.
Form dough: Add in the flour and salt, beat on a low speed until the dough just comes together and there is no more visible flour, be careful not to not to overwork the dough. The dough should be creamy and smooth, if it appears a little dry add 1 tablespoon of cream/milk and mix till just combined.
Shape dough: Shape the dough together into a round disk, wrap in food wrap and refrigerate for at least an hour, or you can freeze for later use. When ready to bake, remove the dough and let soften so that it’s still cool, but just soft enough to roll.
Make tart shell: Roll the dough out to about 5mm thick. Carefully transfer the dough into a fluted tart ring and press it into the edges with your fingers. Trim off excess dough by running a rolling pin across the top of the tart, or run a knife around the edge of the pan. Prick the bottom of the tart crust all over with a fork. Freeze for at least 30mins.
Bake: Preheat the oven to 350°F. Scrunch up baking paper and line the inside of your pastry and pour in your baking weights. Blind bake the tart crust for 20 mins. Remove the pie weights and continue to bake for about 25 mins till the crust turns golden brown. Allow to cool then carefully transfer to a cooling rack after 10mins. Let cool completely.
Preparing the Filling
Lower the oven temperature to 230F.
Mix filling: Lightly whisk the eggs and sugar together in a large glass or stainless steal bowl. Add the cream and whisk lightly together. Using a hand blender can be easier here, blending until smooth. Use a spoon to skim off any foamy bubbles on top. Add the passionfruit pulp and mix well.
Pre Cook: This step is optional, but helps prevent separation of the filling in the oven. Place the bowl on a pan filled with an inch of simmering water and warm the mix until it reaches 55-60F. Strain the mixture through a fine sieve to remove any seeds.
Bake: Place the pastry on a tray in the center of the oven and pour the filling into the tart. To remove bubbles from the top, use a blowtorch to gently torch the top of the filling. Bake for 1hr 15min or until there is a very slight wobble in the center. Remove from the oven and allow to cool at room temperature for an hour. Cover and refrigerate for at least 4hrs to firm up.
Italian Meringue
Make raspberry water: If using freeze dried raspberries, grind in a food processor of blender to make raspberry powder. Add the raspberry powder into a jar with 100ml of water and shake it to mix it. Leave for about an hour to dissolve the powder into the water. Pour the raspberry water through a fine mesh sieve to remove the seeds if you used freeze dried raspberries.
Make syrup: In a heavy bottom saucepan, add the sugar and raspberry water over a medium heat, stirring to dissolve the sugar. Cook on medium-high heat until the sugar syrup reaches 240F.
Whip eggs: While it is boiling add the egg whites to a clean bowl of a stand mixer with a whisk attachment. Whisk on high speed until the egg whites are just forming soft peaks. Once the syrup reaches 240F carefully drizzle the sugar syrup into the egg whites with the mixer on low-medium speed. Turn up high and whisk until you have thick glossy meringue that forms stiff peaks.
To assemble
Pipe or spoon the meringue on top of the tarts and torch all over with a blow torch. Serve and enjoy!
