Lemon Passion Fruit Meringue Tart with Ginger

I had been craving a lemon tart – tangy, fragrant and topped with fluffy meringue. I missed not only the flavour but also the technique of making a tart, so here it is: a lemon meringue tart with delicate notes of passion fruit and a touch of ginger. We have so many flavours at our fingertips in pastry that I take every opportunity to use them – and citrus goes hand in hand with passion fruit, both of which benefit from a little ginger. This tart is like lemonade on a hot summer day: refreshing, creamy, delicate, and technical enough to be a great exercise.

The components of this tart:

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• Shortcrust pastry for the tart shells
• Lemon and passion fruit cremeux
• Ginger Italian meringue

Each of the three elements affects not just the flavour but the texture of the finished dessert. The tart shell is crisp, the cremeux is smooth, rich and dense, and the meringue, although creamy, is also super airy. Together they combine all the textures of a perfect dessert: creamy, crunchy and airy.

Lemon Passion Fruit Tart with Ginger Meringue

This lemon tart combines the tang of lemon with the fragrant notes of passion fruit, while a fluffy ginger meringue topping completes the texture of this refreshing dessert.

Servings :2 15cm tarts

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Chilling time 4 hours hrs

Ingredients

  

Shortcrust pastry

• 112 g butter (at room temperature)
• 80 g powdered sugar
• 20 g ground hazelnuts
• 35 g cornflour (cornstarch)
• 45 g whole egg
• 190 g plain white flour
• 1 g salt

Lemon passion fruit cremeux

• 140 g lemon juice
• 45 g passion fruit purée
• 95 g egg yolks
• 160 g whole eggs
• 145 g granulated white sugar
• 120 g butter
• 2 g gelatin (bloomed in 12g cold water)

Ginger Italian meringue

• 80 g egg whites
• 180 g granulated white sugar
• 60 g water
• 2 g gelatin (bloomed in 12g cold water)
• 15 g lemon juice
• 2 g fresh ginger (finely grated)

Instructions

 

Shortcrust pastry

• Mix the butter with the powdered sugar on low speed for a few minutes until smooth.
• Add the ground hazelnuts and cornflour and mix. Then mix in the egg on low speed.
• Add the flour and salt on low speed.
• Roll the dough between two sheets of baking paper to 2mm thick.
• Chill for 1–2 hours.
• Cut strips to the height and circumference of the tart rings and line the buttered rings with them, plus bases.
• Trim the excess dough, then freeze the tart shells for 20–30 minutes.
• Bake at 160°C (320°F) for 15–20 minutes, until golden.

Lemon passion fruit cremeux

• Mix the egg yolks with the whole eggs and sugar.
• Heat the lemon juice with the passion fruit purée, then pour over the egg mixture, stirring constantly.
• Return to low heat and cook until thickened, stirring constantly with a spatula.
• Remove from the heat and add the bloomed gelatin.
• Cool to 45°C (113°F), then blend in the butter with an immersion blender.
• Pour into the tart shells and refrigerate for 1–2 hours to set.

Ginger Italian meringue

• Start whisking the egg whites on medium-high speed.
• Combine the sugar and water in a pan and bring to the boil.
• When the syrup reaches 118°C (244°F), pour it in a thin stream over the whites while whisking on high speed.
• Keep whisking for a few minutes until the meringue is glossy and firm.
• Add the bloomed and melted gelatin, the lemon juice and the ginger.
• Pipe over the filled tarts with a 15–18mm plain nozzle.
• Torch the meringue and decorate with lemon slices and zest.

Keyword Lemon Tart, Meringue, Passion fruit

More lemon desserts: lemon ginger tart and raspberry lemon cake.

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