The best delicious Passion Fruit Meringue Tartlets recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Passion Fruit Meringue Tartlets recipe today!
Hello my friends, this Passion Fruit Meringue Tartlets recipe will not disappoint, I promise! Made with simple ingredients, our Passion Fruit Meringue Tartlets is amazingly delicious, and addictive, everyone will be asking for more Passion Fruit Meringue Tartlets.
What Makes This Passion Fruit Meringue Tartlets Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Passion Fruit Meringue Tartlets.
Ready to make this Passion Fruit Meringue Tartlets Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Passion fruit curd:
7 lg Egg yolks
2 lg Eggs
3/4 c Granulated sugar
3/4 c Passion fruit juice
6 Prebaked (4-inch) tartlet
-shells (recipe follows)
MERINGUE
6 lg Egg whites
1 1/2 c Granulated sugar
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.
For the meringue: Preheat oven to 450 degrees F. 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.
NOTES : Recipe courtesy of Emily Luchetti
Yields
1 Servings
Leave a Reply