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Passionfruit Meringue Tart Recipe

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4.4 from 75 reviews

This Passionfruit Meringue Tart features a crisp, buttery crust filled with tangy and creamy passionfruit curd, topped with light and airy Swiss meringue swirls. The combination of tropical tartness and sweet meringue makes it a perfect elegant dessert for any occasion.

Ingredients

Passionfruit Curd

  • 4 fresh passionfruit
  • 3/4 cup / 160 g caster sugar
  • 1/4 cup / 30 g corn starch
  • 1 tsp salt
  • 6 egg yolks
  • 1 cup / 250 ml heavy cream
  • 1/2 cup / 125 g unsalted butter, chilled and cubed

Crust

  • 1 1/2 cups / 225 g all-purpose flour
  • 1/2 cup / 75 g powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup / 125 g unsalted butter
  • 4 egg yolks

Swiss Meringue

  • 6 large egg whites / 350 g
  • 1 cup / 200 g caster sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare Passionfruit Curd: Slice the passionfruit in half and scoop out the pulp into a bowl. Set aside. In a medium heatproof bowl, whisk together sugar, cornstarch, and salt. Add egg yolks and mix well, then whisk in passionfruit pulp followed by the cream. Pour mixture into a large pot and cook over medium heat, stirring constantly until thickened. When thick enough that a line drawn on the back of the spatula doesn’t fill in, stir in chilled cubed butter until melted and combined. Transfer to a bowl, cover with plastic wrap, and chill for at least 2 hours or overnight.
  2. Make the Crust: Combine flour, powdered sugar, and vanilla extract in a food processor and pulse to combine. Add butter and pulse until mixture resembles lentil-sized pieces. Add egg yolks and pulse until dough starts to form clumps. Turn out onto surface, gently gather into a disc without kneading, wrap in plastic and chill for 60 minutes.
  3. Preheat Oven and Prepare Tart Shell: Preheat oven to 180°C (355°F). Lightly flour your work surface and roll out chilled dough into a 14-inch circle. Transfer over a 9-inch removable tart tin by rolling the dough onto the rolling pin then unrolling it onto the tin. Gently press dough into tart corners without stretching. Trim excess dough. Prick the base with a fork.
  4. Bake the Tart Shell: Place tart tin on a baking tray. Crumple and then flatten baking paper and place inside tart shell. Fill with baking beads or dried chickpeas to weigh the shell. Bake for 15 minutes, then remove beads and paper carefully and bake further at 150°C (300°F) for 10 minutes until cooked through. Allow tart shell to cool completely.
  5. Prepare Swiss Meringue: Bring a pot of water to a gentle boil. Place a heatproof bowl over the pot (bain-marie), ensuring bowl bottom doesn’t touch water. Add egg whites and caster sugar to the bowl. Whisk continuously for 3–4 minutes until sugar dissolves and temperature reaches 72°C (160°F). Test sugar dissolution by rubbing between fingers; if gritty, continue whisking. Once dissolved, remove from heat.
  6. Whip Meringue: Using an electric mixer with whisk attachment, whip the warm egg white mixture for 4–5 minutes until it forms thick, glossy peaks.
  7. Assemble the Tart: Spread the chilled passionfruit curd evenly over the cooled tart shell using a spatula. Fit a piping bag with a 6B tip and pipe swirls of Swiss meringue on top. Pipe no more than one hour before serving to prevent weeping.
  8. Serve: Slice the tart and serve immediately for best texture and flavor.

Notes

  • The tart can be stored in an airtight container in the refrigerator for up to three days; pipe the meringue fresh no longer than an hour before serving to prevent weeping.
  • Using dried chickpeas or baking beads helps prevent the crust from puffing up during baking.
  • Do not stretch the dough when lining the tart tin to avoid shrinking and uneven baking.
  • Make sure the sugar in the meringue is fully dissolved to achieve a smooth texture.

Find it online: https://deliciousyum.com/passionfruit-meringue-tart-recipe/