Combine sugar and water in a small, heavy saucepan set over moderate heat, stirring until sugar is dissolved and syrup begins to bowl.To prepare meringue, combine egg whites and salt in a large metal mixing bowl or the bowl of a stand mixer.Remove foil and weights and bake until bottom and side are light golden brown, about 20 to 25 minutes more (or 10 to 15 for tartlets). Bake until edge is pale golden, about 20 minutes (10 minutes for smaller tartlets). Line shell with foil or parchment paper and fill with pie weights or dried beans.Trim overhang to 1/2 inch and fold inside, pressing against rim of pan. Gently ease dough into tart pan, pressing with floured fingers onto bottom and up side of pan. Turn dough out onto a lightly floured surface and roll into a 12-inch round.Allow dough to sit at room temperature for about 30 minutes prior to rolling out.Wrapped tightly in plastic wrap and chill until firm, at least 1 hour. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Turn out dough onto a lightly floured surface and divide into 8 portions.(Do not overwork, or pastry will be tough.) If necessary, add more water, 1 teaspoon at a time, stirring (or pulsing) until just combined. Lightly whisk together yolk and water and, with a fork, stir into flour mixture (or pulse) until dough just comes together. Cut in butter with a pastry blender (or pulse) until broken up into pea-size chunks. Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor). While curd is chilling, make the crust.Cover, pressing plastic wrap or waxed paper onto the surface of the curd, and refrigerate for at least 8 hours. Press curd through a fine-mesh sieve into a bowl, discarding any remaining solids. Cook, whisking constantly, 2 minutes more. Whisk in butter, 1 cube at a time, until mixture is thickened and just comes to a boil, about 6 minutes. Slowly ladle hot juice into egg mixture, 1/4 cup at a time, whisking constantly, until combined and warm to the touch. ![]() Heat passion fruit in a medium heavy saucepan over moderate heat until it just begins to simmer.To prepare curd, in a bowl, whisk together eggs, sugar, cornstarch, and salt until smooth.I told you I was going to put that $12 bag of passionfruit to good use. In fact, in addition to the third recipe I planned on posting this week, I may or may not have two other little recipes to share as well. We’re half-way through passion fruit week, and I’m not done yet. Heck, I think you’d even be fine making this into a 9-inch pie. A full batch would give you more than enough for a 9 or 10-inch tart, depending on the depth and volume of your tart pan. I adapted the recipe slightly to make mini tartlets, halving the curd recipe (also because I didn’t want to waste a good 2/3 of my precious passion fruit on one recipe).Īs it stands, I got 3 tartlets (using this pan) and 3 itty bitty mini tarts (in this pan) out of half a batch of curd. Otherwise you might just think your stupid torch is broken and order a new one…) (Note to self: hold the refill can upside down. And since meringue is basically half-way to being a marshmallow anyway, well, let’s just say you’re lucky I stopped when I did. You meringue purists are probably going to scold me for over-toasting my meringue too, but I’ll just say I’m one of those people that likes their marshmallows charred and crispy. But next time, well, next time I’ve got this. I think I may have overbeaten my meringue by a tiny bit, yielding a slightly stiffer meringue that didn’t want to pull up quite as freely. ![]() I definitely need to work on my ‘peak’ technique, as mine looks more like monster fur than what I envision meringue pie looking like. Meringue is a tricky beast, or so I hear. ![]() While the curd on its own is almost too sour to be enjoyable, when paired with the meringue topping and buttery pastry crust it settles into perfection.īeing that this was my first time EVER making meringue pie, I think I did pretty darn good. Pie, tart… whatever you call it, it’s a crust with some filling that belongs in my mouth.Ī delightfully tart passion fruit curd makes up the filling of this impressive looking dessert, with a fluffy, marshmallow-like meringue floating, cloud-like, on top of the curd. But what about passion fruit meringue pie?
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