Passion Fruit And Meringue Tart

1 ½ cups passionfruit puree. Passion fruit curd topped with a billowy cloud of creamy Swiss meringue.

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Mix the 150g sugar and the egg yolks together and add the cream followed by the passion fruit and pour it into the pastry case.

Passion fruit and meringue tart. ½ cup 120ml passion fruit juice from about 9 small passion fruits 2 large eggs 1 large egg yolk 4 tablespoons 60g butter cubed ½ cup 100g granulated sugar 1 teaspoon cornstarch or potato starch pinch of salt. Pour the passionfruit mix into the. Place in the freezer.

13 cup water. In a saucepan whisk the sugar with the cornstarch. The bottom crust is brushed with a thin layer of white chocolate.

Bake for 30 minutes or until just set but still wobbly. Spoon into pastry bag fitted with 38th inch round tip. Place egg whites and salt into a bowl and beat until soft peaks form.

2 ½ cups sugar. Using electric mixer beat egg whites in medium bowl until soft peaks form. In your sauce pan put the pulp the sugar and butter.

Passion Fruit Curd and baking the tart In a medium heavy-bottomed saucepan add the egg yolks whole egg sugar vanilla extra and passion fruit puree and whisk together. Cook 3 minutes at medium heat 3 on a scale of 1 to 6 and whip gently. Starting in center pip tight spiral of meringue to fillcircle.

Gradually add sugar beating until meringue is stiff and shiny. Unmold the JIVARA 40 Mousse and place it on top of the frozen PASSION FRUIT INSPIRATION Crémeux. Passion fruit curd.

Gradually pour in caster sugar then mix on high for 5 minutes until thick and glossy. Meanwhile in a separate bowl whisk the egg yolks and sugar together until well incorporated. 6 Add the 2 eggs and cook at higher heat 4 on a scale of 1 to 6 and whip more vigorously for 2 minutes.

6 egg yolks reserve 4 whites. Place the passion fruit and mango puree into a saucepan and bring to a mere simmer. Once the tart bases are cooked and cooled pour the PASSION FRUIT INSPIRATION Crémeux to the top.

Scoop the passion fruit pulp and seeds into a sieve set over a jug and stir with a wooden spoon until all the pulp has been pushed through. In a bowl mix the lemon juice with the passion fruit puree egg yolks and beaten whole egg. Using a piping bag without a nozzle pipe the Italian Meringue on top.

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