Passion Fruit and Lemon Meringue Tartlets from a Teatime in Paris Cookbook
User Reviews
5.0
72 reviews
Excellent
Passion Fruit and Lemon Meringue Tartlets from a Teatime in Paris Cookbook
Report
An impressive French dessert that's easy to make with step by step directions.
Share:
Ingredients
Sweet Pastry:
- 4 ½ oz butter at room temperature (good quality, I use Kerrygold)
- 2 ½ oz confectioner's sugar (icing sugar)
- ½ tsp salt
- 1 egg
- ½ tsp vanilla extract
- 8 ½ oz all purpose flour sifted
Filling:
- zest from 1 lemon (unwaxed, preferably organic)
- 2 passion fruits juiced
- juice from 1 lemon (should be 100 g/ 3 ½ oz of juice along with the passion fruit juice. If under, juice another lemon)
- 3 ½ oz sugar
- 2 eggs
- 3 oz butter cold and cut into pieces
- ⅜ tsp powdered gelatin
Meringue Topping:
- 2 egg whites
- 3 oz sugar
Instructions
- Make the Pastry:
- Place the butter, sugar and salt in a stand mixer, and beat until pale and creamy. Gradually add the egg, vanilla and flour until well-mixed, then stop. Form into a ball, wrap in cling wrap and chill for at least an hour.
- Remove from the fridge and preheat the oven to 325°F (160°C) convection (fan assisted). Regular ovens temps will be 350°F (180°C).
- Roll the pastry out to ⅛" to three-sixteenths of an inch in thickness using a rolling pin and turning regularly on a lightly floured surface (not too much flour or it will affect the pastry).
- Cut around each tart mold a little larger, so that the pastry will overhang when placed inside; press the pastry into the mold, then press the rolling pin over the top, to make a clean edge.
- Prick the base of the tartlet with the tines of a fork.
- Repeat the process with the remaining dough to make 7 more shells. Bake for 10 to 15 minutes, depending on your oven or until the pastry just starts to turn golden brown. Remove from oven and allow to cool, then remove from molds and set aside.
- Make the Filling:
- First, juicing the passion fruits. Cut in half, scrape the seeds into a small sieve and push with the back of a teaspoon to remove the juice from the seeds. Add the juice of a lemon or two to make 100ml of juice, total. There won’t be a lot of juice, but don’t be afraid, the flavor comes through.
- Mix the gelatin with a tablespoon of water and set aside.
- Place the passion fruit/lemon juice mixture into a small saucepan with the sugar, zest and eggs and whisk over medium heat until it boils and thickens. Remove from the heat, strain to remove the zest then whisk in the gelatin and butter.
- Pour the filling directly into the tartlet shells and place in the fridge until just before serving.
- Make the Meringue Topping:
- Whisk the egg whites at medium-high speed in a stand mixer and gradually add the sugar when the whites begin to froth. Increase the speed to high, and continue adding the sugar until the meringue forms strong, glossy peaks.
- Spoon or pipe the meringue onto the top of each tartlet, spreading it evenly over the entire filling.
- Jill says to use the back of the spoon to make little cones, or peaks to decorate the topping.
- When all the Passion Fruit and Lemon Meringue tartlets are topped, bake in very hot oven, 400°F (200°C) for about 5 minutes. (Alternatively, brown with a kitchen torch, which is what I did.) Remove from oven and chill until ready to serve.
- Variations: You can just use lemon juice (100ml), rather than adding the passion fruit; you can serve these without the meringue and topped with fruit, or make a chocolate pastry instead.
Notes
- Special equipment:
- tartlet molds/tins
- , and a
- kitchen torch
- is recommended, but not necessary
- Special equipment: tartlet molds/tins, and a kitchen torch is recommended, but not necessary
- A note about passion fruits: the fruit in the photo above are unripe, after a day or two, they will begin to wrinkle, indicating that they are ripe. You can then cut them in half and scoop out the seeds to eat or use.
Nutrition Information
Show Details
Serving
1 tartlet
Calories
587kcal
(29%)
Carbohydrates
92g
(31%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
127mg
(42%)
Sodium
371mg
(15%)
Potassium
760mg
(22%)
Fiber
2g
(8%)
Sugar
60g
(120%)
Vitamin A
2.049IU
(0%)
Vitamin C
126mg
(140%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 587 kcal
% Daily Value*
| Serving | 1 tartlet | |
| Calories | 587kcal | 29% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 371mg | 15% |
| Potassium | 760mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 2.049IU | 0% |
| Vitamin C | 126mg | 140% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
Other Recipes
You'll Also Love
