tarta z kremem z marakui i bezą passion fruit curd meringue tart

Passion fruit curd meringue tart

Buttery pastry crust, filled with exotic-tasting passion fruit curd, topped with meringue. This tart provides perfect flavor balance - slightly sour filling and super sweet meringue!
danie Dessert
kuchnia international
Keyword passion fruit curd meringue tart, passion fruit curd recipe
czas przygotowania 50 min
czas gotowania 55 min
całkowity czas 1 godz 45 min
porcje 8 servings
autor Aleksandra


pastry crust:

  • 180 g all-purpose flour 6.3 oz
  • 135 g butter cold and unsalted, cut into cubes, 4.7 oz
  • 20 g powdered sugar 0.7 oz
  • pinch of salt
  • 1-2 tablespoons very cold water

passion fruit curd:

  • 135 ml passion fruit juice from about 9 small passion fruits
  • 2 large eggs
  • 1 large egg yolk
  • 50 g butter cubed, 1.7 oz
  • 100 g granulated sugar 3.5 oz
  • 1 teaspoon potato starch
  • pinch of salt


  • 1.5 large egg whites see note - or 2 large egg whites + 100g/3.5 oz sugar
  • 75 g sugar 2.6 oz


pastry crust:

  • Sift the flour with salt and powdered sugar together, add the butter and mix with a stand mixer fitted with a paddle attachment (or pulse in a food processoor rub in with your fingertips until the mixture resembles coarse meal with some roughly pea-size lumps.
  • Add 1-2 tablespoons of cold water (just enough to bind the dough togetheand gently form a smooth dough, do not overwork it.
  • Flatten the dough into a disk, wrap in a cling film and put in the fridge for 1 hour.
  • blind-bake the pastry crust:
  • Preheat the oven to 180 °C / 350 °F / Gas Mark 4.
  • Grease lightly a 23 cm / 9-inch round tart pan with butter.
  • Remove the dough from the refrigerator, roll out the dough until it's large enough to fit into the tart pan. You can roll out the dough on a sheet of baking paper or between two sheets. Transfer the dough into the pan, press it into the corners (the dough should cover the bottom and about 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. Put in the fridge while the oven warms up.
  • Bake the pastry crust (without the curd and the meringu– prick the dough with a fork, line with a sheet of baking paper and fill to the top with dry beans (or ceramic baking weights), pressing them into the corners and sides.
  • Bake for about 20 minutes, then remove the paper with the beans and bake for another 15 minutes until the crust is golden.
  • While the crust is baking, prepare the curd and the meringue (it will take about 20 minutes, not counting the juicing of passion fruits).

passion fruit curd:

  • Make the curd using a double boiler method - prepare a medium pot and bowl (glass or metal). Place a bowl over the pot with boiling water, the bowl can't touch the water surface.
  • Add all ingredients for the curd (except for the eggs and the yolk), whisk until the butter and sugar dissolve (on medium heat).
  • Reduce the heat to the minimum*, add the eggs and the egg yolk (lightly beaten), whisk until thickened. The curd should look like a pudding (it will take about 10 minutes, at first you have to mix sporadically, at the end very often).
  • Remove the baked crust from the oven, pour a warm curd into the crust.


  • Add the egg whites and 1/3 of the sugar (25to the mixing bowl, mix on high speed until the meringue forms stiff peaks*, add the rest of the sugar, quickly mix on high speed until combined and switch off the mixer. The meringue should be stiff and glossy.
  • Transfer the meringue into a piping bag fitted with a big round tip (or a large plastic bag with a corner cut ofand pipe small rounds onto the passion fruit curd, leaving very little space between them.

bake the tart:

  • Put the tart into the oven and bake for 20 minutes, it's ready when the meringue is lightly browned (it will be crunchy on the outside and soft on the insidand the curd is completely set.


- The curd is sweet and slightly sour, with a distinct passion fruit taste, if you want a distinctly sour curd you can use juice from 6 passion fruits (6 tablespoons of juice, 90ml) mixed with juice from 1 lemon (3 tablespoons, 45ml) but then the taste of passion fruit is not so pronounced.
- For this recipe I like to make the meringue from 1.5 egg whites (the remaining 0.5 egg white can be added to the curd) - it's the perfect curd to meringue ratio for me. Splitting the egg white is very simple but if you don't want to do it you can make a meringue from 1 large egg white + 50g sugar or from 2 large egg whites + 100g of sugar.
- The heat under the pot must be really small, otherwise, the eggs will curdle - if this happens and you will see clumps in the curd, put the mixture through a fine sieve quickly, then put back onto the heat.
- Stiff peaks – when you turn the whisk upside down, the peaks point straight up without collapsing and the mixture is thick.