Passion Fruit Tart Wth Crisp Meringue Top

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
  • Beat in 3 tsp cream and egg yolk.
  • Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
  • Gather dough into ball; flatten into disk.
  • Wrap and chill for at least 1 hour and up to 1 day.
  • For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
  • Whisk over medium low heat until butter melts.
  • Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
  • (Do not boil) Transfer to a medium bowl.
  • Press plastic wrap onto surface.
  • Chilluntil firm, at least 6 hours and up to 1 day.
  • For meringue; preheat oven to 275*F.
  • Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
  • Turn parchment over and place on baking sheet (circle will show through).
  • Using electric mixer, beat egg whites in medium bowl until soft peaks form.
  • Gradually add sugar, beating until meringue is stiff and shiny.
  • Spoon into pastry bag fitted with 3/8th inch round tip.
  • Starting in center, pip tight spiral of meringue to fillcircle.
  • Bake meringue until pale golden and puffed but still slightly soft to touch.
  • About 45 minutes.
  • Cool on sheet.
  • Roll out crust on floured surface to 12 inch round.
  • Transfer dough to a 9 inch tart pan with removable bottom.
  • Trim overhang to 1/4 inch.
  • Fold in and press, making double thick sides.
  • Pierce all over with fork.
  • Chill 30 minutes.
  • Preheat oven to 350*F.
  • Bake crust 5 minutes.
  • Press up sides with back of fork.
  • Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
  • Cool.
  • Spread curd in crust; chill tart.
  • Place 1 1/2 ounces of white chocolate in microwave safe cup.
  • Microwave at low setting for 10 second intervals until softened; stir until smooth.
  • Spread over bottom of meringue.
  • Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
  • Place meringue chocolate side down, atop tart.
  • MOund chocolate curls on meringue.
  • (Can be made 8 hours ahead, chill).
  • Release tart from pan and serve.
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