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      Passion Fruit Meringue Tart

      Passion Fruit Meringue Tart

      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

        Butter

        5.82oz
      • Vanilla Bean

        Vanilla Bean

        ½
      • All-Purpose Flour

        All-Purpose Flour

        11.82oz
      • All-Purpose Flour

        All-Purpose Flour

        to dust
      • Powdered Sugar

        Powdered Sugar

        3.53oz
      • Lemon

        Lemon

        ½
      • Egg

        Egg

        1
      • Salt

        Salt

        a pinch

      Passion Fruit Curd

      • Passion Fruit Pulp

        Passion Fruit Pulp

        13.23oz
      • Gelatin Sheet

        Gelatin Sheet

        0.14oz
      • Egg Yolk

        Egg Yolk

        7.05oz
      • Egg White

        Egg White

        3.53oz
      • Butter

        Butter

        8.99oz
      • Sugar

        Sugar

        4.76oz

      Italian Meringue

      • Egg White

        Egg White

        3.53oz
      • White Sugar

        White Sugar

        7.05oz
      • Water

        Water

        a splash
      Equipment
      • Piping Bag

        Piping Bag

      • Piping Tip

        Piping Tip

      • Kitchen Torch

        Kitchen Torch

      • Parchment Paper

        Parchment Paper

      • Stand Mixer

        Stand Mixer

      • Removable Bottom Tart Pan

        Removable Bottom Tart Pan

      • Baking Weights

        Baking Weights

      • Kitchen Scale

        Kitchen Scale

      • Cling Film

        Cling Film

      • Fine Mesh Sieve

        Fine Mesh Sieve

      • Stand Mixer

        Stand Mixer

      • Whisk Attachment

        Whisk Attachment

      • Probe Thermometer

        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

      avatar-image

      Sous answers André Ribeiro

      View all activity
      Passion Fruit Meringue Tart trailer thumb

      Passion Fruit Meringue Tart

      Nike Roessler

      • Step 0
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        Cut 5.82oz of butter into cubes and reserve it refrigerated

      • Step 1
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        Scrape the seeds out of ½ vanilla bean

      • Step 2
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        Add 11.82oz of all-purpose flour and a pinch of salt to a stand mixer bowl

      • Step 3
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        Add the vanilla seeds and 3.53oz of powdered sugar

      • Step 4
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        Add the zests of ½ lemon

      • Step 5
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        Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand

      • Step 6
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        Add 1 egg and mix to roughly bring it together. Transfer it to the workbench

      • Step 7
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        Knead it 3-4 times until the dough comes together

      • Step 8
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        Shape the dough into a flat disk and wrap it in cling film

      • Step 9
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        Let the dough rest in the refrigerator for at least 1h

      • Step 10
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        Preheat the oven to 356 °F

      • Step 11
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        Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour

      • Step 12
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        Roll out the dough to a thickness of 0.1in. Add more flour if it sticks to the workbench

      • Step 13
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        Use your tart tin as an indicator and cut off excess pastry, leaving a 1.2in rim around your tin

      • Step 14
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        Prick the dough with a fork

      • Step 15
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        Transfer the dough to the tart tin

      • Step 16
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        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

      • Step 17
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        Trim the dough by running a small knife along the edges of the tart tin

      • Step 18
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        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

      • Step 19
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        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

      • Step 20
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        Add 17.64oz of baking weights. You can use grains such as beans or chickpeas

      • Step 21
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        Bake for 12-15m until the edges are lightly golden. Remove the baking weights

      • Step 22
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        Bake until the color is evenly light golden brown. The shortcrust tart shell is ready

      • Step 23
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        Soak 0.14oz of gelatin leaves according to manufacturer's instructions

      • Step 24
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        Extract 13.23oz of passion fruit pulp, sieving and discarding the seeds

      • Step 25
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        Add 4.76oz of sugar, 3.53oz of egg whites, and 7.05oz of egg yolks to a bowl. Whisk to combine

      • Step 26
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        Cut 8.99oz of butter into medium chunks and set aside

      • Step 27
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        Heat the passion fruit pulp in a saucepan over low heat until it starts to steam. Remove from the heat

      • Step 28
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        Temper the egg mixture by adding ½ of the hot pulp and whisking to incorporate

      • Step 29
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        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

      • Step 30
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        Remove from the heat and sieve the mixture to remove any lumps

      • Step 31
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        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

      • Step 32
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        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

      • Step 33
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        Place 7.05oz of white sugar and a splash of water in a pot

      • Step 34
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        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

      • Step 35
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        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

      • Step 36
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        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

      • Step 37
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        Fill the Shortcrust Tart Shell with the Passion Fruit Curd and level with a spatula

      • Step 38
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        Set a piping bag with a Saint Honoré piping tip

      • Step 39
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        Fill the piping bag with the Italian Meringue

      • Step 40
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        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

      • Step 41
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        Torch the meringue until the entire surface is golden brown. The passion fruit meringue tart is ready

      • Step 42
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        Enjoy this sweet treat!

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