South Shore Lilikoi Meringue Tartelette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Tartelette:
  • Make the sugar dough a day before. Beat the butter, the 3.5 oz of sugar and 1/2 tsp of vanilla.
  • Add one egg and 7 oz of flour. Do not over mix the dough.
  • Rest in refrigerator for at least one hour. Roll the dough, cut and form the tartelette.
  • Bake at 330 degrees until light golden color.
  • Bring to a boil the 3 oz of butter, 4 oz of sugar and passion fruit (lilikoi) puree.
  • In bain marie (hot water bath or double boiler), add the 2 eggs and stir until the mixture boils again.
  • Pour the hot filling into the tartelette and set aside to cool.
  • The meringue:
  • Combine the 2 tablespoons of water and 5 oz of sugar into a pan and bring to a boil.
  • Whisk the egg white firm and pour over the hot syrup.
  • Let it rest for a few minutes to cool.
  • Pipe the meringue all over the tarte and touch lightly.
  • Decorate with berries and mango sauce.
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