This velvety tart strikes a satisfying balance between sweet and tart.
Passion Fruit and Lemon Curd Tart
Makes 1 (9-inch) tart
- 4 large eggs (200 grams)
- 4 large egg yolks (74 grams)
- 1 cup (200 grams) granulated sugar
- ¾ cup (180 grams) passion fruit purée*
- 2 tablespoons (6 grams) lemon zest
- ¼ cup (60 grams) fresh lemon juice
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) unsalted butter, cubed and softened
- Pâte Sablée (recipe follows)
- Italian Meringue (recipe follows)
- Place a fine-mesh sieve over a medium bowl; set aside. In another medium bowl, whisk together eggs and egg yolks until well combined; set aside.
- In a medium saucepan, whisk together sugar, passion fruit purée, lemon zest and juice, and salt. Cook over medium-low heat until sugar is dissolved and mixture begins to steam. (Do not boil.) Pour hot passion fruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure eight motion with a silicone spatula, until curd is thickened and can coat the back of a spoon and an instant-read thermometer registers 180°F (82°C) and 182°F (83°C), 10 to 12 minutes.
- Press curd through prepared sieve into bowl, discarding solids. Stir in butter, 1 to 2 cubes at a time, letting each cube melt before adding the next. Pour curd into prepared Pâte Sablée. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Chill until set; refrigerate at least 4 hours and freeze for 30 minutes. Alternatively, refrigerate for 24 hours.
- When ready to serve, top with Italian Meringue. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.
*We used Canoa Passion Fruit Purée, available at Latin American food stores or online.
Makes 1 (9-inch) crust
- ½ cup (113 grams) unsalted butter, softened
- ⅓ cup (40 grams) confectioners’ sugar
- 1 tablespoon (3 grams) lemon zest
- ½ teaspoon (1.5 grams) kosher salt
- 1 large egg yolk (19 grams)
- 1½ cups (188 grams) pastry flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth, about 1 minute. Add confectioners’ sugar, zest, and salt, and beat until smooth, about 1 minute. Add egg yolk, and beat until combined, about 1 minute. Add flour in two additions, beating just until combined.
- Turn out dough onto a lightly floured surface, and gently knead 3 to 4 times. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 325°F (170°C).
- On a lightly floured surface, roll dough into an 11-inch circle, about ¼ inch thick. Transfer to a 9-inch round tart pan, gently pressing into bottom and completely up sides. Trim excess dough. Freeze until hardened, about 10 minutes.
- Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake until edges are light golden brown, about 30 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
Makes 4 cups
- 1¼ cups (250 grams) granulated sugar
- ⅓ cup (80 grams) water
- ½ cup (120 grams) pasteurized egg whites (about 3), room temperature
- In a small saucepan, heat sugar and ⅓ cup (80 grams) water over high heat until an instant-read thermometer registers 240°F (116°C).
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium speed until soft peaks form. With mixer running, slowly pour in hot sugar syrup. Increase mixer speed to high, and beat until bowl is cool to the touch, about 7 minutes. Use immediately.