Passionfruit Meringue Tarts

Makes 4-6 Individual Tarts

Pastry

3/4 cup (180g) of Butter, Soft
2/3  cup (75g) Icing Sugar
2 Egg Yolks
1.5 tbsp (25 ml) Water
2 cups (250g) Plain Flour

Pinch Salt

Passionfruit Filling

1 cup (250ml) Single Cream
2 Eggs + 3 Egg Yolks
1/2 cup (100g) Caster Sugar
2 Tbsp Lemon Juice
The seeds of 5 passionfruits

Meringue

3 Egg Whites

3/4 cup (150g) Caster Sugar

Directions:

Start by making the pastry. Cream the butter and sugar together until they are light and fluffy. Next add the egg yolks & salt, and beat to combine. Add the water, then the flour and mix on low just until the dough starts to stick together. Wrap into a disc and chill in the fridge for atleast an hour.

Roll the pastry out on a lightly floured work surface to the thickness of about 3mm. Cut out circles slightly larger than your individual tart tins, and place the dough into the tart tins, pressing it into the edges. Prick the base with a fork and then place in the fridge for 20m. If the dough starts to get too warm and begins to fall apart, shape it back into a disc, place it back in the fridge to firm up again and then roll it out.

Blind bake the tarts at 300F/150C for 20m or until golden around the edges, then remove the baking beans, add a light egg wash and bake for another 5m until the base is golden.

To make the filling, place all the ingredients in a bowl and whisk to combine.

Pour the filling into the tart shells and bake at 280F/140C for around 15-20m. It is cooked when there is just a tiny wobble in the centre of the tart. Remove from the oven and allow to cool.

Finally, to make the meringue, whisk the egg whites on a medium speed until frothy. Increase the speed to high and slowly add the sugar. Keep whisking until you have stiff glossy peaks.

Add the meringue to a piping bag fitted with a 580 piping tip.

With the piping bag vertical, place the nozzle at the edge of the tart shell and apply steady pressure for a second and then quickly pull the bag towards you creating a winged effect to the meringue. Repeat all the way around the edge of the tart and then gently toast with a blowtorch.