EASTER DELIVERY DELAYS

FILL YOUR FILE: PASSION FRUIT MERINGUE TARTS

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Add this tangy twist on the classic lemon meringue to your Recipe File this week! The perfect treat with a cup of tea, and an ideal bake to keep at hand when Valentine’s Day comes around again.

You will need:
250g puff pastry
15-18 passion fruits, ripe
6 eggs, 4 separated
2 tsp lemon juice
125 butter
175g caster sugar

STEP 1:
Roll your pastry out to around 1/4 inch thick and cut out 8 circles roughly 4 inches in diameter. Place them on to a baking sheet and leave them to chill for 30 minutes. Pre-heat your oven to 190 c / gas mark 5. Scoop out the insides of 7 of your passion fruits, and start to gently heat them to release their juice. Pass them through a sieve, taking out any seeds as you go.

STEP 2:
Beat 2 egg yolks with 1 tablespoon of cold water, and brush the surface of your pastry circles. Get a slightly smaller cutter (around 3 inches) and mark each disc with this smaller circle in the centre using a knife. Pop in to the oven for 15 minutes. Remove some of the top pastry from the inner circle (don’t take away the base). Leave to cool.

STEP 3:
Mix the passion fruit juice, 2 eggs, lemon juice and butter over a low heat for 15 mins until thick. Sieve, and chill.

STEP 4:
Whisk the egg whites until firm, and add the sugar a little at a time. Once all the sugar is in, whisk at a high speed for a further minute. Mixture should be shiny and firm.

STEP 5:
Divide the passion fruit curd between your pastry discs, and top with meringue. Sprinkle with a little sugar and pop them back in the oven for 5 minutes. Squeeze some seeds and juice on top to serve!

Happy baking!
The very busy,
Busy B Team x

The Busy B Kitchen Organising range can be found here.