Mini Passionfruit Meringue Tarts
Author: 
Recipe type: Dessert
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Mini Passionfruit Meringue Tarts that can be a dessert or an afternoon treat.
Ingredients
  • 1 packet rolled shortcrust pastry, thawed
  • ½ quantity passionfruit curd - see recipe on the link provided on the blog post
  • 2 egg whites
  • 1 cup sugar
  • ⅓ cup water
Instructions
  1. Pre-heat oven to 200C (400F).
  2. Grease a 12-cup muffin tin.
  3. Place pastry on a lightly floured bench and cut out 12 8cm circles.
  4. Gently place each circle of pastry into the muffin tin. Prick the base with a fork. Line with baking paper and fill with pastry weights. Bake in oven for 15-mins or until edges are lightly browned.
  5. Remove from oven. Remove pastry weights and paper. Return to the oven for 5 mins or until base is crispy.
  6. Remove pastry cases from tin and allow to cool. Fill with passionfruit curd but no higher than the edge of the tart shell.
  7. In a small saucepan combine sugar and water over low heat. Stir constantly until sugar dissolves and do not allow to boil.
  8. Once sugar has dissolved do not stir. Increase the heat and bring to the boil. Insert a candy thermometer and bring to 104C (220F).
  9. Meanwhile, beat egg whites in an electric mixer until stiff whites appear. Once the bubbles have dissolved, gradually pour sugar syrup into egg whites in a slow steady stream while egg whites are still beating. Once sugar syrup is added, continue to beat until the bowl feels warm rather than hot.
  10. Spoon meringue on to tarts and rough up the edges (looks better than a smooth finish when blow-torched).
  11. Blow-torch meringue without burning yourself or your bench.
  12. Tarts are best served within a couple of hours of being made.
Recipe by Hotly Spiced at http://hotlyspiced.com/mini-passionfruit-meringue-tarts/