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    Passionfruit Meringue

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    Passionfruit Meringue

    • Preparation time: 40 minutes, plus chilling
    • Cooking time: 20-25 minutes for pastry; 10-15 for meringue
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Makes: Makes 16 tarlets


    • Filling:
    • 20 passion fruit
    • 3 level tbsp cornflour
    • 55g caster sugar
    • 2 egg yolks
    • 40g butter
    • Meringue:
    • 2 egg whites
    • 115g caster sugar
    • Pastry:
    • 225g plain flour
    • 1 tbsp icing sugar
    • A pinch of salt
    • 115g cold unsalted butter, diced
    • 2 medium egg yolks


    1. Sift the flour, icing sugar and salt into a bowl. Rub in the butter to form fine crumbs. Mix the yolks with 2-3 tbsp ice-cold water and gradually stir into the pastry mix. As soon as it begins to form balls of dough, turn out. Lightly knead until smooth, then wrap in foil and chill for 30 minutes.
    2. Preheat the oven to 180°C/gas mark 4. Roll out the pastry and line 12 small muffin tins (6-7cm in width). Prick their bases with a fork, line with greaseproof paper and dry beans and chill for 30 minutes. Bake for 15 minutes then remove the beans and paper and bake for 5-10 minutes more until just done. Remove. Reduce the oven temperature to 150°C/gas mark 2.
    3. Meanwhile, make the filling. Halve the passion fruit and scrape the flesh into a sieve over a bowl. Press the pulp through and discard the seeds. Measure 275ml juice into a saucepan and set aside. Measure out 6 tbsp from the remaining juice (if you don't have enough, make up with water).
    4. Put the cornflour and sugar into a small bowl and stir in the 6 tbsp juice to form a paste. Heat the remaining 275ml juice to boiling point, then remove from the heat and mix in the cornflour paste. Place over a medium heat and return to the boil, stirring. Simmer gently for a minute or two, stirring, until it forms a thick sauce. Remove from the heat and quickly beat in the egg yolks and butter.
    5. Once cool, spoon into the pastry cases. Whisk the egg whites until stiff. Add half the sugar and continue to whisk until it forms glossy peaks. Fold in the remaining sugar. Spread over the curd.
    6. Return the tartlets to the oven and bake for 10-15 minutes or until the meringue is crisp and lightly golden. Serve warm or cold.

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