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Passion Fruit Meringue Tartlets

6 servings

Emily Luchetti / Chief Pastry Officer for 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
For the Meringue:
4 large egg whites
1 cup granulated sugar
6 prebaked 4-inch tartlet crusts
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 juice. 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.
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.