Passion Fruit Meringue Tarts Recipe | Sous Chef UK

Step 1

Method for the Almond Shortcrust Pastry First mix the creamed butter, icing sugar, eggs, 135g flour, ground almonds and fine salt. Be careful not to overmix. Once the mixture is well incorporated, add 405g flour. Make sure you don’t knead the dough. Once the flour has been added, roll out the dough straight away between two plastic guitar sheets or two sheets of greaseproof paper, and cut it up. Freeze the dough for at least 2 hours before using. Line the tart bases and bake at 160°C for approx. 15 minutes. © Speciality Cooking Supplies Limited 2022

Step 2

Method for the Passion Fruit Crémeux Mix the purée and glucose and heat them to approx. 80°C. Add the rehydrated gelatine. Gradually combine with the melted couverture. Immediately mix using a hand blender to make a perfect emulsion. Add the cold cream, and mix again. © Speciality Cooking Supplies Limited 2022

Step 3

Method for the Jivara 40% Light Mousse Heat the milk to 80°C and add the rehydrated gelatine. Slowly combine with the melted Jivara 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using a hand blender to make a perfectemulsion. Once the mixture is at 35-40°C, combine with the cream which has been whipped until it has the texture of a mousse. Quickly pour the mixture into the oblong silicone moulds and freeze. © Speciality Cooking Supplies Limited 2022

Step 4

Method for Italian Meringue Cook the sugar and water at 117-118°C and mix with the beaten whites. Beat until the mixture cools down and forms soft peaks thatare easy to pipe. © Speciality Cooking Supplies Limited 2022

Step 5

Method to assemble the tarts After the tart shells have baked and cooled, make the passion fruit crémeux so that you can pour it straight in, filling them up to the top. Freeze. Then, remove the Jivara 40% light mousses from the moulds and place on top of the frozen passion fruit crémeux. Make the Italian meringue. Cut the tip of a piping bag at an angle. Without using a nozzle, unevenly pipe the Italian meringue. Brown the meringue with a small blowtorch. Store in the refrigerator for 4 hours before serving. © Speciality Cooking Supplies Limited 2022