Passionfruit Tart Tangy Meringue (Printable Version)

Tangy passionfruit curd in a crisp pastry shell topped with fluffy golden meringue, perfect for any occasion.

# What You'll Need:

→ Pastry Shell

01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/2 teaspoon salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 1 large egg yolk
06 - 2 to 3 tablespoons ice water

→ Passionfruit Curd

07 - 1/2 cup passionfruit pulp, fresh or thawed with seeds strained
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 2 large egg yolks
11 - 1/4 cup unsalted butter, cubed
12 - 1 tablespoon fresh lemon juice
13 - Pinch of salt

→ Meringue Topping

14 - 3 large egg whites, room temperature
15 - 3/4 cup granulated sugar
16 - 1/4 teaspoon cream of tartar
17 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch tart pan with removable bottom.
02 - In a bowl, combine flour, sugar, and salt. Add cold butter and rub between fingertips or use a pastry blender until mixture resembles coarse crumbs. Incorporate egg yolk and ice water, mixing until dough just comes together.
03 - Press dough into prepared tart pan, trim excess from edges, and refrigerate for 15 minutes.
04 - Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Continue baking 8 to 10 minutes until golden. Allow to cool completely.
05 - In a saucepan, whisk together passionfruit pulp, sugar, eggs, egg yolks, lemon juice, and salt. Cook over medium-low heat while whisking constantly until thickened, approximately 8 minutes or until mixture coats the back of a spoon. Remove from heat and whisk in butter until smooth.
06 - Pour prepared curd into cooled tart shell and smooth the surface. Refrigerate for at least 1 hour until set.
07 - In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar while beating to stiff, glossy peaks. Beat in vanilla extract.
08 - Spoon or pipe meringue onto chilled tart in decorative swirls. Using a kitchen torch or broiler, brown meringue for 1 to 2 minutes, monitoring closely to prevent burning.
09 - Refrigerate tart for 30 minutes before serving to ensure clean slices.

# Expert Tips:

01 -
  • The tart's three textures—crisp pastry, tangy curd, and toasted meringue peaks—create a conversation starter on the dessert plate.
  • Passionfruit curd feels fancy but honestly comes together faster than you'd expect, making you feel like a pastry chef without the stress.
02 -
  • Strain your passionfruit pulp through a fine sieve before using it—those seeds look pretty but can create grittiness in the curd.
  • Room-temperature egg whites beat into much stronger peaks than cold ones, and cream of tartar is the secret that keeps meringue from collapsing or weeping liquid.
03 -
  • If passionfruit isn't in season, thawed frozen passionfruit pulp works just as well and tastes equally vibrant.
  • The tart is best eaten the day you make it, but the baked crust and curd can be prepped ahead and assembled the morning of serving.
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