zoom Passion fruit meringue tartlets

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    Passion Fruit Meringue Tartlets

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    Passion Fruit Meringue Tartlets

    The classic lemon meringue pie is the inspiration for these cute little tea-time treats. The sweet and sharp passion fruit gives them even more of a tang than you'll find in the originals.

    • Preparation time: 1 hour, plus 1 hour chilling
    • Cooking time: 35 minutes, plus 20 minutes chilling
    • Total time: 2 hours 55 minutes, including chilling 60 minutes 60 minutes 55 minutes

    Makes: 8


    • Meringue
    • 2 Medium egg whites
    • 50g caster sugar
    • Passion fruit curd
    • 75g unsalted butter
    • 8 passion fruit; 6 sieved for juice
    • 2 large eggs
    • 1 Large egg yolk
    • 100g Caster sugar
    • Pastry
    • 125g plain flour, plus extra for rolling out
    • 1 tbsp icing sugar
    • 1 medium egg yolk
    • 75g Unsalted butter, chilled and cubed


    1. For the pastry, pulse the flour, butter, sugar and a pinch of salt in a blender. Add the egg yolk and 2 tbsp water and pulse. Knead lightly to bring together. Flatten, cover and chill for 30 minutes.
    2. Divide evenly into 8. On a lightly floured surface, roll out a piece 3mm thick. Use a cutter or a saucer to make an 11cm disc; press into a muffin tin and prick the base. Repeat with the other pastry pieces and chill for 15 minutes.
    3. Preheat oven to 180°C, gas mark 4. Line each pastry case with a square of foil and baking beans. Cook for 15–20 minutes. Once cool, remove from the tins and arrange on a baking sheet.
    4. Meanwhile, make the curd. Place the sugar and butter in a saucepan over a very gentle heat. Whisk the seeds and pulp of 2 passion fruit, the sieved juice, the whole eggs and yolk into the pan. Stir constantly until the curd coats the back of a spoon. Cool. Pour into the pastry cases and chill for 20 minutes.
    5. Make the meringue. Turn the oven up to 230°C, gas mark 8. Whisk the egg whites until they hold stiff peaks. Gradually add the sugar, beating well between each addition until stiff. Using a piping bag with a star-shaped nozzle, pipe a swirl of meringue over the curd. Cook on the middle shelf of the oven for 2–3 minutes until the meringue is tinged golden brown. Cool, then chill for 20 minutes to set the curd

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