Passion fruit meringue tart

I’ve had a soft spot for passion fruit many, many years.  My husband and I went on holiday to the Island of Saint Martin in the Caribbean  circa 1998.  The island is divided in two parts, one side is Dutch, and the other, French.  Although both beautiful, we fell in love with the latter, largely due to the French influence that peppered the island.  There was this one little bakery that I will always remember.  We would get fresh baguettes, croissants, and other viennoiseries on our way to the beach every morning.  It was like having a little piece of France on our Canadian winter getaway.  Among all the sweet treasures  in the bakery, the passionfruit tart was what I loved most.  A rich buttery crust filled with passion fruit filling had just the right balance between sweet and  tart – perfect after a long day at the beach.

This recipe is my interpretation of that passion fruit  tart.  I’ve added meringue to the recipe, which you can forgo if you wish, however it does add a marshmallowy lusciousness to the dessert.  I hope you like it as much as I do…

Passion fruit meringue tart (makes six mini tarts, or one 8 inch tart):
For the pastry:
  • 250 grams all-purpose flour
  • 1/8thteaspoon salt
  • 100 grams unstalted butter, cubed and at room temperature
  • 80 grams icing sugar
  • 2 large eggs
  • 2 teaspoons water
Put flour in a large bowl and combine with salt. Add the butter and sugar.  Using your hands, lightly combine all the ingredients together

Put your butter, sugar, and salt in a large bowl. Using a standing or a handheld mixer, mix the ingredients until just combined. Add the eggs and mix until combined. Gradually and half the flour, pulse to combine.  Add the water, and the remaining flour.  Pulse until the mixture holds together.

Wrap in clingfilm and refrigerate for one hour.

Preheat your oven to 180

Remove the dough from the refrigerator, and on a lightly floured surface, roll the dough until approximately 1/8thof an inch thick.

Carefully divide the dough amongst your tart moulds, while pushing the pastry onto the bottom and sides of the moulds.  Use a rolling pin to cut off the excess pastry on the rim.

Prick the bottom of the dough several times with fork. Line the tarts with aluminum foil or parchment paper and baking beans or rice.  Bake in the oven for 15 minutes.  Remove the foil or paper and the beans, and bake for 10 to 15 more minutes until lightly browned.  Set to cool before filling with passion fruit curd and meringue.

Passion fruit curd:
  • 1 cup fresh passion fruit pulp
  • 6 large egg yolks (keep 3 egg whites for the meringue, recipe below)
  • 2 whole eggs
  • 3/4 cups caster sugar
  • 4 tablespoons unsalted butter


Whisk all the ingredients together in a heat=proof bowl.  Place the bowl over a pot filled a quarter of the way up with simmering water (the water should not touch the bottom of the bowl.

Stir the egg yolk passion-fruit mixture constantly until it starts to thicken. Be careful not to over cook or you will be left with scrambled eggs!

Remove from heat. Quickly stir in four tablespoons of butter.

Strain the passion fruit curd through a fine mesh strainer into a bowl.

Place a piece of directly plastic wrap on top of the passion fruit curd to prevent a skin from forming. Let cool to room temperature before filling your tarts.

The curd can last well covered in the refrigerator for up to a week.


*you will need a candy thermometer and a small chef’s blowtorch


1 cup + 2 tablespoons caster sugar

¼ cup water

3 extra-large egg whites


Heat the water and 1 cup of the sugar over high heat until a candy thermometer reads 220 degrees Farenheit (104 celcius)

Meanwhite, whip the egg whites until foamy, about 1 minute.  Add the sugar, and continue to whip until soft peaks form.  In a slow steady stream, gradually add the sugar syrup. Continue to whip the egg whites until they are thick and glossy and have cooled to room temperature (7 to 10 minutes).

Assemble your tarts:

Spoon the passionfruit curd into each tart shell. Pipe or pile meringue on top. Carefully brulé the meringue until it lightly golden.

Serve immediately.. Bon appétit!




















































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