PASSION FRUIT TART

This recipe is for two 6 inch tarts, but you can also just make one bigger one.

INGREDIENTS:

PIE CRUST:
2 1/2 cup ( 250 g ) all pourpose flour
1 cup ( 90 g ) powdered sugar
9 tbsp ( 125 g ) butter
1 vanilla bean
1 egg

PASSION FRUIT CURD:
10 passion fruits
5 tbsp ( 100 g ) butter
2 eggs
3 yolks
1/2 cup and 2 tbsp ( 120 g ) cane sugar
1 gelatin leaf ( or 1/3 tbsp powder gelatin )

MERINGUE:
2 1/2 egg white
1/2 cup ( 115 g ) sugar

For the pie crust. Combine the flour, vanilla beans, butter and powdered sugar in a bowl and mix well with your hands until it looks like crumbs. Add the egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Heat oven to 175°C / 347°F. Roll out the dough on a lightly floured surface and line the bottom of a 16 cm/ 6 inch pie pan with it. Poke holes with a fork on the bottom. Bake for 15 minutes until golden brown on the edges.
Remove the pulp from the 10 passion fruits, run it shortly in the blender and then strain it. Soak the gelatin in cold water. Put the juice in a saucepan and mix in sugar, eggs, yolks and the melted butter. Whisk the mixture on medium heat until it thickens and have the right consistency. When it's done, take the now soft gelatin sheet and dump it in the warm curd. Stir until it's completely dissolved. Pour the curd on top of the crust and make sure it's nice and even. Let it cool completely down in the fridge for 1/2 - 1 hour.
Pour your egg whites into a clean bowl and beat on low speed until it starts to foam up. Now you can speed it up and slowly start adding in your sugar in small amounts. Keep beating until your meringue is glossy and have stiff peaks and no sugar graines are left. Scoop your meringue onto the cold tarts and use a blow torch to make it pretty and give it a bit of a caramelized taste.

Enjoy!

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