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Decadent Maracuja Meringue Tart Delight

Decadent Maracuja Meringue Tart Delight

Indulge in the tangy sweetness of this Decadent Maracuja Meringue Tart Delight. A showstopping dessert with passion fruit and creamy meringue. Perfect for any occasion.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 people
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g wheat flour Type 405
  • 80 g sugar
  • 1 pinch of salt
  • 1 PCK Bourbon vanilla sugar
  • 1 medium egg yolk
  • 120 g soft butter
  • 20 - 30 g breadcrumbs
  • 6 Maracujas
  • 80 ml maracuja nectar
  • 3 medium egg yolks
  • 1 tablespoon cornstarch
  • 225 g cream cheese
  • 225 g sugar
  • 125 g lean curd
  • 4 medium egg whites
  • 1 pinch of salt
  • q.s. butter for the pan
  • 3 Maracujas for syrup
  • 50 g sugar for syrup

Equipment

  • Tart pan (Ø 26 cm)
  • Rolling pin
  • Mixer or whisk
  • Saucepan
  • Baking paper

Method
 

  1. Mix flour, sugar, salt, and vanilla sugar in a bowl. Add egg yolk and butter; blend until fine crumbs form. Add cold water if necessary, knead lightly, wrap in plastic, and chill for 1 hour.
  1. Preheat oven to 200°C (180°C fan). Grease a tart pan and sprinkle with breadcrumbs. Roll out chilled dough to Ø 30 cm. Press into pan, prick with fork, cover with baking paper, weigh down, and bake for 12 minutes. Remove weights, bake for another 5 minutes, and let cool slightly.
  1. Scoop maracuja pulp and mix with nectar, egg yolks, and cornstarch in a saucepan. Cook over low heat while stirring until thickened. Beat cream cheese, sugar, and curd in a separate bowl until smooth. Fold in maracuja mixture and pour into cooled crust.
  1. Whisk egg whites with a pinch of salt until foamy, then gradually add sugar until stiff peaks form. Spread meringue over the filling creating swirls.
  1. Bake tart at 180°C for 15-20 minutes, until meringue is golden brown. Simmer remaining maracuja pulp with sugar until syrupy and drizzle over cooled tart.

Nutrition

Calories: 290kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 130mgPotassium: 150mgFiber: 2gSugar: 24gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

You can substitute maracuja nectar with orange juice and lime for acidity. For gluten-free, use almond flour instead of wheat flour. If you can't find bourbon vanilla sugar, regular sugar with vanilla extract will work. Store the tart in the fridge for up to 3 days, covered loosely. The meringue might soften but the flavors will deepen over time. Individual slices can be frozen for up to a month; thaw overnight in the fridge before serving.
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