Passion fruit meringue tart
Hey foodies!
I was in the mood for something citrusy and tangy this time! :o) So here is my passion fruit and lime meringue tart! :o)
A lime tart base, a passion fruit cremeux and an Italian meringue with lime. A tart that is both tangy and delicate at the same time!
For this recipe, I used the new perforated tart rings from Silikomart. The bake is just incredible!
Here are the ingredients for a ring of 25 cm diameter and 2 cm height :
Shortcrust pastry
- 125gr tempered butter
- 75gr icing sugar
- 25gr egg
- 2gr salt
- Zest of 2 limes
- 225gr flour
Passion fruit cremeux
- 1 gelatine sheet
- 3 eggs (90gr egg whites and 60gr egg yolks)
- 145gr sugar
- 116gr passion fruit puree
- 175gr butter
Italian meringue with lime
- 120gr sugar
- 20gr water
- 20gr lime juice
- 2 egg whites (60gr)
Shortcrust pastry
Let's get started! We'll begin by making the tart base.
Start by cutting 125gr of butter into pieces and pour it into a mixing bowl.
The butter should be at room temperature. If it's too cold, microwave it at 600Watt for about 10 seconds.
Add 75gr of icing sugar.
Mix these two ingredients using the K beater (the paddle) until the mixture becomes creamy and smooth.
Crack an egg and lightly beat it with a fork. Then weigh out 25gr of egg and add it to the bowl with the rest.
Weigh out 2gr of salt using the scale spoon and add it to the mixture.
Then zest 2 limes using the famous magic grater! I love this grater! It's magical and works with all citrus fruits as well as tonka beans. It can also be used to even out a tart base — in short, I love it!
Mix for just a few seconds with the K beater.
Finish by adding 225gr of flour and mix very very lightly with the K beater. As soon as you see something like a crumble as in the second photo below, stop the K beater and finish mixing by hand.
If you mix too much, the gluten will develop and your pastry will puff up during baking. We want something nice and smooth that doesn't rise too much. So don't over-mix! And everything will be fine. :o)
Once the dough is well mixed, place it between two sheets of baking paper. Place your 3 mm guide sticks on either side of the dough and roll it out evenly with your rolling pin.
Make sure the dough is smooth and evenly rolled out. Then place your dough in the freezer for 10 minutes.
Get yourself a perforated baking sheet and a perforated mat as well. The bake will be optimal with these two tools! The pastry will be crispy and well baked all the way through.
Once the 10 minutes are up, take out your pastry dough and cut it out with the ring. Yes, it's made for that! It's so convenient to be able to cut directly with the ring.
Then place your cut-out on the perforated mat. Do not use baking paper. Just place the perforated sheet, the perforated mat and the dough directly on top.
It's time to cut strips of 2 cm wide to finish our tart.
Here I used a tool that is normally used for sugar paste but I love it for tarts. It's the adjustable strip cutter.
Set it to 2 cm wide, then cut strips as long as possible.
Then press them against your ring.
Press the strips firmly against the ring and against the base of the pastry. You may need to do the strips in two or three goes, that's normal.
But press the strips firmly together so that there are no gaps between them.
Once the strips and the tart are done, cut off any excess that sticks out using a knife. Use the edge of the ring as a guide to cut straight.
Then, dock your pastry with a fork. This is very important. If you don't dock the pastry, it will puff up during baking.
Place your pastry back in the freezer for about 15 minutes. This is very important! If you bake it too quickly, the sides will collapse during baking.
Preheat your oven to 170°C, fan-assisted.
Your pastry must stay in the freezer for at least 15 minutes. If you wish, you can leave it in the freezer overnight.
Bake your well-chilled tart for 20 minutes at 170°C, fan-assisted.
Let it colour nicely — it's important that the pastry is well baked so that it is nice and crispy.
Let the tart cool for a few minutes, then smooth out any small imperfections with the magic grater! :o)
Be careful! It grates very well and very quickly, so take it easy.
Set your tart base aside for a few minutes.
Passion fruit cremeux
Let's go for the passion fruit cremeux!
Take a jug of very cold water and place 1 gelatine sheet in it. Let it soften for 10 minutes.
Then pour 145-150gr of eggs (3 eggs) into a saucepan with 145gr of sugar.
Add 116gr of passion fruit puree and whisk together.
Then heat the mixture until it reaches 85°C. Whisk continuously so that nothing burns at the bottom of the saucepan.
For this recipe, I used the whisk with the built-in thermometer — it's great! Set the temperature to 85°C and it will beep once it's reached.
Once the mixture reaches 85°C, remove the saucepan from the heat immediately and continue mixing for a few seconds.
Then squeeze out the gelatine and add it to the cremeux, then whisk again.
Let the mixture cool down to 60°C.
Once the mixture is at 60°C, add 175gr of butter all at once and whisk gently.
Then blend for 1 to 2 minutes until the mixture is smooth and homogeneous.
Pour the cremeux into the tart base (about 520gr) and place the tart in the freezer for about 1 hour.
Italian meringue with lime
Last step!
To start, squeeze 1 lime to get 20gr of juice.
In a saucepan, pour the 20gr of lime juice, 20gr of water and 120gr of sugar.
In a bowl, pour 60gr of egg whites (2 eggs). Place the whisk in the bowl but don't start whisking yet. We will start whisking when the sugar reaches about 105°C.
In the saucepan, place a thermometer to monitor the temperature as it heats up.
Heat the sugar/water/lime mixture.
Once the temperature of 105°C is reached, whisk your egg whites to stiff peaks.
Let the sugar heat up to 118°C then remove from the heat immediately.
Continue whisking your egg whites, but at speed 1. Pour the sugar in a thin stream into the egg whites. It's important to always keep the whisk running so that everything incorporates properly.
Once all the sugar has been added, whisk at high speed for a good 5 minutes.
This way you will get a beautiful, firm meringue. Woohoo!
Your meringue should form a peak as in the third photo below. If the peak doesn't form, keep whisking.
It's time to pipe! :o)
Here I used the 1M tip, the 10 mm star tip and the 12 mm round tip which will be perfect for decorating our meringue in different ways.
Place each tip in a 40 cm piping bag.
To fill the piping bag neatly, place it in a jug.
And there we go, our piping bags are ready!
Take your tart out of the freezer and start piping your meringue. :o)
Have fun with whatever decoration you like!
Here is a short video of the Italian meringue piping:
Then using a kitchen torch, lightly torch the meringue to give it a little colour. Don't hold the flame too close to the meringue, otherwise you risk burning it too much.
I zested a lime on top for a little reminder and a touch of colour.
I hope you enjoyed this recipe and that you'll give this beautiful tart a try.
Have a lovely Sunday, foodies!
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Sylviane
By: Sylviane P. On 2025-05-03Bonjour
Une fois la tarte prête est-ce que je peux la mettre au frigo avant de la consommer ?
Merci beaucoup pour votre réponse
Replied by: Karin On 2025-05-05
Question de Marine
By: Marine V. On 2025-04-03Bonjour, si je n'ai pas de plaque et tapis perforé, comment faire pour que le fond de tarte soit bien ? D'avance merci
Replied by: Karin On 2025-04-04
Question de Anne-Christine
By: Anne-Christine G. On 2024-12-24Bi jour, le crémeux passion est aussi du « passion curd »? Comme je ne trouve pas de purée passion, je simplifie cette partie …
Replied by: Karin On 2024-12-24
Question de Florence
By: Florence H. On 2024-03-10Bonjour, j'ai bien réussi cette recette et le gâteau était délicieux. Avec le reste de meringue, j'ai fait des petites meringues que j'ai mis sécher au four.
Par contre en sortant la pâte sablée cuite du moule, je l'ai légèrement cassée sur le bord. Mais c'était quand même un très beau gâteau ?
Replied by: Karin On 2024-03-11
Replied by: Florence H. On 2024-04-14
Question de Amélie
By: Amélie M. On 2023-10-06Bonjour, est-il possible de réaliser toutes les étapes de cette tarte la veille (pâte pas cuite au frigo, crémeux et meringue en poche à douille au frigo également) ? Merci et belle journée ?
Replied by: Laura On 2023-10-06
Question de Nathalie
By: Nathalie P. On 2023-02-19Bonjour
Par quoi peut on remplace le fruit de la passion. Merci
Replied by: Karin On 2023-02-20
Question de Gwendoline
By: Gwendoline N. On 2021-08-09Je viens de faire votre recette, qui est très bien expliquée et détaillée! Merci beaucoup! ?
Replied by: Karin On 2021-08-09
Question de Vanessa
By: Vanessa G. On 2021-01-08Bonjour, le jus de fruit de la passion s'est un simple jus ou s'est une purée?? je pourrais simplement prendre un jus de fruit de la passion normal?
Replied by: Karin On 2021-01-09
Réponse à Aline
By: Cakelicious-Team On 2019-08-02Alors si ta meringue est très bien montée et ferme et que ton frigo n'est pas trop humide il n'y a pas de soucis oui. :o)
Perso j'avais gardé ma tarte quelques jours au frigo (le temps qu'on la finisse) et la meringue n'a jamais bougé.
Belle journée.
Karin