MERINGUE-TARTLETTS WITH PASSION FRUIT CURD
Tartelett shells:
125 g all-purpose flour
(plus more for working the dough)
25 g icing sugar
1 pinch of fine sea salt
75 g cold butter
1 egg yolk (M-L)
1-2 tsp cold heavy cream
Passion fruit curd filling:
60 ml passion fruit puree or
juice (~3-5 fruits)
3 egg yolk (L)
60 g caster sugar
optional: scraped out seeds
from half a vanilla pod
40 g butter
Meringue topping:
2 egg whites (L)
1/4 tsp baking powder
1 pinch of fine sea salt
75
g caster sugar
Prepare the tartelett shells: Put flour, sugar, salt and butter (in small cubes)
into a food processor equipped with a cutting blade. Blend at short intervals
(pulse function) until the butter pieces resemble small peas. Add egg yolk and
cream and pulse briefly – just until a dough ball forms. Knead shortly on a
lightly floured cutting board, then form into a disc, wrap in foil and chill
for at least 1 hour in the fridge.
(Of course you can prepare
the dough by hand, too: Mix flour, sugar, salt and butter in small cubes as
quickly as possible, using either a pastry cutter or rubbing the pieces of
butter into the flour with your fingers until pea sized. Then add egg yolk and
cream, but be sure to work quickly and do not overknead the dough.)
Grease the muffin tin with
butter. Lightly dust the chilled dough disc as well as your work surface with
flour and roll out the dough until about 3-4 mm (0.1 inch) thick. Then cut out
circles (7-8 cm/~3 inches) with a cookie cutter or drinking glass. Gently press
the dough circles into the muffin tin and form a nice rim, then chill in the
fridge for at least 30 minutes (or 15 minutes in the freezer). Meanwhile
preheat the oven to 180°C (355°F). Prick the chilled tarteletts with a fork,
then bake on the middle rack for 15 to 18 minutes until golden brown. Take out
and let cool down a few minutes before gently releasing the shells from the
tin. Let cool completely on a wire rack and keep in an airtight container until
ready to fill.
Prepare the filling: Heat passion fruit puree/juice (store-bought or homemade by straining
fresh passion fruits), egg yolks, sugar and scraped out vanilla seeds over a
hot bain-marie and stir until the sugar has dissolved. Then add the butter in
small pieces and keep stirring until the curd has thickened and reached a
custard-like consistency (this can take up to 10 minutes). Strain through a
fine-mesh sieve and either divide among the shells right away or keep in the
fridge (covered) until ready to fill. (Filled shells need to be chilled, too.)
Finish the tarteletts: Preheat the oven to 200°C (~390°F) with grill
functionality. Place egg whites, baking powder and salt in a clean and fat-free
bowl and whip until it starts to become stiff, then add the sugar and continue
beating on high speed for 3 to 5 minutes until the meringue looks glossy. Fill
into a piping bag and top the filled tarteletts off with it. Either brown them
in the oven (middle rack) for a very short time (watch them closely!) or use a
blow torch. Best eaten fresh since the meringue topping doesn’t keep very well.
Bron: delicious days
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