 | Passion Fruit Meringue Tartlets6 servings Emily Luchetti / Chief Pastry Officer, Big Night Restaurant Group |
| For the Passion Fruit Curd: | |
| • | 1/2 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 4 large egg yolks |
| • | 2 large whole eggs |
| • | 1/2 cup granulated sugar |
| Method for the Passion Fruit Curd: | |
| 1. | In a stainless-steel bowl, whisk together the egg yolks, whole eggs, and sugar until blended. Stir in the Passion Fruit Concentrate. Transfer to a medium pot. |
| 2. | Stirring constantly with a rubber spatula, cook over medium low heat until almost as thick as mayonnaise, about 10 minutes. As it thickens, switch briefly to a whisk to remove any lumps. |
| 3. | Strain the curd through a medium-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until cold, about 1 hour. |
| 4. | Fill the tartlet crusts with the curd. Set aside while you make the meringue. |
| For the Meringue: | |
| • | 4 large egg whites |
| • | 1 cup granulated sugar |
| • | 6 prebaked 4-inch tartlet crusts |
| Method for the Meringue: | |
| 1. | Preheat the oven to 450°F. In the bowl of a stand mixer, whisk together the egg whites and sugar until blended. |
| 2. | Place the bowl in a pan filled about one-third full of simmering water (in this case, the bottom of the bowl should be sitting in the water) and cook, whisking constantly, until hot, about 3 minutes. |
| 3. | Remove from the water and place the bowl on the electric mixer fitted with the whip attachment. Whip on medium speed until stiff peaks form. |
| 4. | Spoon the meringue into a pastry bag fitted with a large decorative tip. Pipe the meringue on top of the tartlets, completely covering the curd. (Alternatively, you can spoon the meringue on top of the curd.) |
| 5. | Bake until the meringue is golden brown, about 8 minutes. Let cool to room temperature, then remove the pan sides. Serve the tartlets warm or at room temperature. |