Passion Fruit Curd with Toasted Meringue

Recipe by: Julia Fitting


24Mini Savory Round (CON 132)

Passion Curd

128 gWater
20 gPassion Fruit Flavor Paste (DRE 26904 7)
90 gSugar A
90 gSugar B
250 gSoft Butter

French Meringue

150 gEgg Whites
200 gGranulated Sugar
100 gConfectioners Sugar
5 gVanilla Extract
0.50 gSalt
0.50 gCream of Tartar

Passion Fruit Curd

  1. Mix water and Passion Fruit Paste to make a puree. Pour puree and sugar A into a saucepan and bring to a boil.
  2. In a separate bowl, beat eggs and sugar B.
  3. When puree boils, temper the egg mixture into the hot puree.
  4. Cook a few minutes on a medium heat until thickened.
  5. Strain into bowl and hand blend in the soft butter. Let set in the cooler.
  6. You can also cast directly into the tart shell and chill to set

French Meringue

  1. Add eggs whites, salt and cream of tartar into mixer with whisk attachment.
  2. Whip at medium-high speed and sprinkle in granulated sugar in three parts, letting it whip for 2 minutes after each addition.
  3. After final third of sugar is added, whip until stiff peaks form.
  4. Add vanilla and fold in confectioners sugar.
  5. Pipe directly onto curd tarts and torch to toast.