Our lodger has left the premises. And we will miss him. Barnaby was with us for four weeks and we fell in love with him. He was terrific company for Rosie and once they established their relationship they spent the evenings snuggled up to each other on the couch.
I do think Rosie will find things rather ho-hum without her lodger friend.
With one less dog in the house the weekend has been rather quiet. Even more quiet because Archie and Arabella beetled down to the snow in my car leaving me stranded. Archie has been zooming around on skis while Arabella leans on her cripple sticks watching from a distance. She has just a few more days on crutches but even if she was off them, there is no way I’d allow her to ski.
And even the little guy has been absent. He has spent his weekend at a friend’s house and so I’ve had some peace and a chance to put a few things in order.
Remember how I made passionfruit curd? Well it takes egg yolks so you always have the egg whites left over. One way to use up the egg whites is to make meringue which partners very well with either lemon or passionfruit.
But we’re not here today to talk about lemons as I’ve made mini-passionfruit and meringue tarts where, if you didn’t have passionfruit, you could definitely substitute lemons.
These little tarts are the perfect way to finish off a meal or enjoy for afternoon tea or you could even take them to the office to put smiles on everyone’s faces. Once the curd is made, these don’t take long to make because this recipe works with a short-cut; packaged pastry! You are welcome to make your own pastry from scratch but I think we all deserve a short cut now and then.
- 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
- Pre-heat oven to 200C (400F).
- Grease a 12-cup muffin tin.
- Place pastry on a lightly floured bench and cut out 12 8cm circles.
- 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.
- Remove from oven. Remove pastry weights and paper. Return to the oven for 5 mins or until base is crispy.
- Remove pastry cases from tin and allow to cool. Fill with passionfruit curd but no higher than the edge of the tart shell.
- In a small saucepan combine sugar and water over low heat. Stir constantly until sugar dissolves and do not allow to boil.
- Once sugar has dissolved do not stir. Increase the heat and bring to the boil. Insert a candy thermometer and bring to 104C (220F).
- 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.
- Spoon meringue on to tarts and rough up the edges (looks better than a smooth finish when blow-torched).
- Blow-torch meringue without burning yourself or your bench.
- Tarts are best served within a couple of hours of being made.