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
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.