I am the baker boy

Passionfruit Meringue Tart recipe

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This is my attempt to delve back into the world of meringue tarts/pies so the next few bakes will pretty much be just this. Yes. Just meringue after meringue after meringue. Oh my. Time to stock up on the eggs and sugar.

This recipe is a combination of 3 different recipes so it’s not exactly easy to pinpoint where I got my inspiration and desire from but I must say Group Therapy Coffee’s passionfruit tart pretty much got me on this meringue spree.

INGREDIENTS: 

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for tart shell
156 g of flour, sifted
1/2 tsp of salt
1/2 tbsp of sugar
113 g of butter, cold and diced
1 egg
1 tbsp of water

for passionfruit flan
1 tablespoon cornstarch
85 g sugar
1 egg
2 egg yolks
62.5 g of passionfruit juice or pulp of 4 passionfruits

for meringue 
113 g of sugar
3 egg whites
30g of water 
1/4 tsp of cream of tartar

RECIPE : 
for tart shell

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ADD flour, salt and sugar in food processor
ADD butter and pulse till crumby
ADD egg and 1 tbsp of water and pulse till ball is formed

FRAISER by pushing dough away with heel of hand and flattening it
FORM into ball
REST in fridge for 30 minutes

ROLL out dough
CUT into shape
SET into muffin tin
USE rice with greaseproof paper as deadweight to prevent middle of dough from rising

BAKE for 25 minutes at 180c

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for passionfruit flan

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ADD all ingredients to a pot and bring under medium heat
COOK till boil (be sure to stir to prevent scrambled eggs!)
COOL mixture

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SPOON onto tart shell

for meringue
WHISK egg whites till 2-3X volume
ADD cream of tartar
BOIL sugar and water till 115C
ADD sugar water mixture to egg whites in needle thin stream
WHISK at medium-high speed while sugar is being added
WHISK at high speed when sugar is completely added
SPREAD over tart + filling

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

THE RESULT?
I ended up screwing up the filling so that’s not good. The recipe I am using doesn’t seem to get me a sticky moist passionfruit paste but rather, it gives me a flan. The recipe also has too much egg, in my opinion, thus resulting in a bit of a scrambled egg.

The italian meringue, however turned out amazing well so that’s worth redoing. The tart shell tasted great but it’s shaping and presentation definitely needs some work. I have been watching a lot of TGBB so hopefully I will pick up some tips to work on my baking!

It’s about time for a bake sale don’t you think?

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