Passion Fruit Meringue Tartlets Recipe - Cooking Index
Passion Fruit Meringue Tartlets Recipe - Cooking Index
| 6 | Prebaked tartlet shells - (4" dia) - see * Note | |
| Passion Fruit Curd | ||
| 7 | Egg yolks (large) | |
| 2 | Eggs (large) | |
| 3/4 cup | 148g / 5.2oz | Granulated sugar |
| 3/4 cup | 177ml | Passion fruit juice |
| Meringue | ||
| 6 | Egg whites (large) | |
| 1 1/2 cups | 297g / 10oz | Granulated sugar |
* Note: See the "Tart Dough / Tartlet Shells" recipe which is included in this collection.
For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold.
Fill the Tartlet Shells with the curd. Set aside.
Preheat oven to 450 degrees.
For the meringue: Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff.
Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Emily Luchetti - From the TV FOOD NETWORK - (Show # CL-8847 broadcast 03-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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