Home > Le Creuset's Recipes > Passion Fruit Skillet Tart with Meringue Kisses

Passion Fruit Skillet Tart with Meringue Kisses

This refreshing passion fruit tart is made in a skillet. With its sweet and tangy curd filling paired with fluffy meringue and crunchy coconut flakes, it offers more layers of flavor than typical lemon tarts.


Ingredients 


(Servings: 4-6)


Tropical Curd

  • 6 egg yolks
  • 100g caster sugar
  • 400ml pre-made passionfruit, mango and orange juice
  • 45g butter (melted)
  • 1 lime, zest and juice
  • 35g corn flour


Pastry

  • 200g plain flour
  • 45g desiccated coconut
  • 100g butter
  • 1 tablespoon icing sugar
  • 2 - 3 tablespoon water


Meringue

  • 2 egg whites
  • 100g caster sugar


To serve

  • Zest of 1 lime
  • 20g coconut flakes, toasted

Instructions


  1. First make the curd. Combine all the curd ingredients in a saucepan. Whisk gently over a low heat until thick. This can take 8 - 10 minutes over a gentle heat make sure the mixture never boils or sticks to the base of the pan.
  2. Once the curd is thick, pour into a jug, cover tightly with cling film and place in the fridge to completely cool.
  3. Next, make the pastry. Preheat the oven to 200ºC / Fan 180ºC / Gas Mark 6.
  4. Place the flour, butter, icing sugar and desiccated coconut in a food processor. Pulse to create a fine breadcrumb texture.
  5. Bring the mixture together with 2 - 3 tablespoons of water to form a stiff dough. Wrap in cling film and chill in the fridge for 30 minutes.
  6. When chilled, roll out the pastry on a floured surface and then line the skillet, allowing the pastry to slightly overhang the side - this will ensure the pastry doesn't drastically shrink when baked.
  7. Pierce the pastry several times with a fork, line with parchment paper and fill the pastry case with baking beans or rice.
  8. Bake for 10 minutes. Remove baking beans or rice and bake for a further 8 minutes. Remove from oven and cool slightly.
  9. When the curd has completely cooled, pour into the pastry case and set aside whilst you make the meringue.
  10. In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonful's of sugar whilst continuously whisking. Once all the sugar is incorporated, continue to whisk until firm glossy peaks form.
  11. Spoon the meringue into a piping bag and pipe meringue kisses on top of the curd and sprinkle with coconut. Bake for a further 15 minutes.
  12. Remove from the oven and finish with lime zest.