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Passion Fruit Meringue Tart

Nike Roessler
This passion fruit tart is crunchy, acidic, creamy, sweet, and utterly delicious! Pipe whatever pattern takes your fanc more
- Level
Expert
- Cooking
1h+
- Overrall
3h+
- Ready
in 3 hours
Shortcrust Tart Shell
Butter
5.82ozVanilla Bean
½All-Purpose Flour
11.82ozAll-Purpose Flour
to dustPowdered Sugar
3.53ozLemon
½Egg
1Salt
a pinch
Passion Fruit Curd
Passion Fruit Pulp
13.23ozGelatin Sheet
0.14ozEgg Yolk
7.05ozEgg White
3.53ozButter
8.99ozSugar
4.76oz
Italian Meringue
Egg White
3.53ozWhite Sugar
7.05ozWater
a splash
Piping Bag
Piping Tip
Kitchen Torch
Parchment Paper
Stand Mixer
Removable Bottom Tart Pan
Baking Weights
Kitchen Scale
Cling Film
Fine Mesh Sieve
Stand Mixer
Whisk Attachment
Probe Thermometer
Activity
Qual é um bom substituto para Manteiga?
Para esta receita de torta de maracujá, você pode substituir a manteiga por:
- Óleo de coco (mesma quantidade)
- Margarina vegetal (mesma quantidade)
- Azeite (use 3/4 da quantidade de manteiga)
Lembre-se que cada substituto pode alterar levemente a textura e o sabor final da torta.
A

Sous answers André Ribeiro

Passion Fruit Meringue Tart
Nike Roessler
Cut 5.82oz of butter into cubes and reserve it refrigerated
Scrape the seeds out of ½ vanilla bean
Add 11.82oz of all-purpose flour and a pinch of salt to a stand mixer bowl
Add the vanilla seeds and 3.53oz of powdered sugar
Add the zests of ½ lemon
Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand
Add 1 egg and mix to roughly bring it together. Transfer it to the workbench
Knead it 3-4 times until the dough comes together
Shape the dough into a flat disk and wrap it in cling film
Let the dough rest in the refrigerator for at least 1h
Preheat the oven to 356 °F
Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour
Roll out the dough to a thickness of 0.1in. Add more flour if it sticks to the workbench
Use your tart tin as an indicator and cut off excess pastry, leaving a 1.2in rim around your tin
Prick the dough with a fork
Transfer the dough to the tart tin
Gently press the dough into the tin, ensuring it reaches the corners without stretching it, as this may cause the dough to shrink in the oven and create an odd-shaped tart
Trim the dough by running a small knife along the edges of the tart tin
Using your thumbs, press the rim of the dough out and slightly over the edge of the tin. This will help to hold up the sides during baking
Crumple up a square piece of parchment paper that is slightly larger than your tin. Flatten it out again and place it over the dough
Add 17.64oz of baking weights. You can use grains such as beans or chickpeas
Bake for 12-15m until the edges are lightly golden. Remove the baking weights
Bake until the color is evenly light golden brown. The shortcrust tart shell is ready
Soak 0.14oz of gelatin leaves according to manufacturer's instructions
Extract 13.23oz of passion fruit pulp, sieving and discarding the seeds
Add 4.76oz of sugar, 3.53oz of egg whites, and 7.05oz of egg yolks to a bowl. Whisk to combine
Cut 8.99oz of butter into medium chunks and set aside
Heat the passion fruit pulp in a saucepan over low heat until it starts to steam. Remove from the heat
Temper the egg mixture by adding ½ of the hot pulp and whisking to incorporate
Pour it back into the saucepan with the remaining hot pulp and whisk to combine. Cook over low heat, whisking constantly until the mixture is thick and coats the back of a spoon
Remove from the heat and sieve the mixture to remove any lumps
Remove the hydrated gelatin from the water. Squeeze to remove excess liquid and add it to the passion fruit cream. Add the butter and whisk until fully incorporated
Transfer the mixture to a shallow dish. Cover with cling film, pressing it against the surface, and place in the refrigerator to chill until you're ready to use it. The passion fruit curd is ready
Place 7.05oz of white sugar and a splash of water in a pot
Bring to a boil and cook until the syrup reaches 239 °F. Brush the sides of the pot to prevent crystallization, but do not stir
Place 3.53oz of egg whites in a stand mixer bowl fitted with the whisk attachment. Beat on high speed until the whites begin to foam
Reduce speed to medium and add the syrup closer to the edge of the bowl, avoiding the whisk attachment. Increase speed to high and beat until the bowl is no longer warm to the touch. The Italian meringue is ready
Fill the Shortcrust Tart Shell with the Passion Fruit Curd and level with a spatula
Set a piping bag with a Saint Honoré piping tip
Fill the piping bag with the Italian Meringue
Start at the side of the tart by piping short diagonal lines from the top left and down to the right, working your way down to the bottom of the tart
Torch the meringue until the entire surface is golden brown. The passion fruit meringue tart is ready
Enjoy this sweet treat!