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Add a photoServings: 6
Ingredients
- 6 x Prebaked tartlet shells - (4" dia) see * Note
- 7 lrg Egg yolks
- 2 lrg Large eggs
- 3/4 c. Granulated sugar
- 3/4 c. Passion fruit juice
- 6 lrg Egg whites
- 1Â 1/2 c. Granulated sugar
Directions
- For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, Large eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mix, stirring frequently till thick, about 10 min. Strain the curd. Place plastic wrap directly on the surface and chill till cool.
- Fill the Tartlet Shells with the curd. Set aside.
- Preheat oven to 450 degrees.
- For the meringue: Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the warm water and cook, whisking continually till warm. Remove from the water and place the bowl on the electric mixer. Whip on medium till stiff.
- Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets till the meringue is golden, about 5 - 10 min. Serve hot or possibly at room temperature.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 408 | |
| Calories from Fat 63 | 15% |
| Total Fat 6.97g | 9% |
| Saturated Fat 2.4g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 314mg | 105% |
| Sodium 89mg | 4% |
| Potassium 185mg | 5% |
| Total Carbs 80.26g | 21% |
| Dietary Fiber 0.1g | 0% |
| Sugars 79.54g | 53% |
| Protein 8.93g | 14% |
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