Passion Fruit Curd Tart with Lime Meringue

5 from 12 votes

Passion Fruit Curd Tart with Lime Meringue

Bright, sweet, and bursting with the taste of the tropics, my Passion Fruit Curd Tart with Lime Meringue is the easy fruit tart recipe you need right now. Made with just 5 ingredients and only about 20 minutes of active time, this showstopping summery dessert tastes like a slice of sunshine.

Prep Time30

Cook Time30

Chilling Time3

Total Time4

Course: Curd

Cuisine: American

Servings:

Calories: 180kcal

Author: Emily Laurae

Equipment

Paring Knife
Spoon
Blender or Food Processor
Fine Mesh Sieve
Bowls
Saucepan
Whisk
Spatula
Plastic Wrap
Air Tight Container
Piping Bag & Tips (I used the petal piping tip #127 to make the design pictured above)
Microplane

Ingredients

1 Tart Shell
½ cup Passion Fruit Puree about 8 passion fruits
4 Egg Yolks
⅔ cup Granulated Sugar
¼ teaspoon Sea Salt
⅔ cup Unsalted Butter room temperature
About 3 Egg whites *use a scale to ensure a thick, stable meringue
1 cup Granulated Sugar
2 Limes zested

US Customary - Metric

Instructions

Slice the passion fruits in half and scoop out the pulp
½ cup Passion Fruit Puree
Add the passion fruit pulp to a blender or food processor and pulse 1-2 times - this helps to separate the seeds. Make sure you don't process the pulp too much, otherwise the seeds will start to break down which we don't want.
Then, strain the pulp through a fine sieve to remove the seeds using a spatula to help.
Add the egg yolks and sugar into a bowl and whisk together for a minute or two. You'll notice that the two ingredients will start lightening in color, creating a light, pale yellow. Then, add salt and passion fruit puree mixing to combine.
4 Egg Yolks, ⅔ cup Granulated Sugar, ¼ teaspoon Sea Salt
Add mixed ingredients into a saucepan, and whisk while cooking on medium until thickened and starts to boil. This should take about 5-7 minutes total.
Strain the curd through your fine-mesh sieve into a bowl and add your unsalted butter, mixing with a spatula until melted and combined.
⅔ cup Unsalted Butter
Pour curd into a container and press a sheet of plastic wrap onto the surface of the curd. Place in the fridge until chilled before using - this should take about 2-3 hours to cool completely.
Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. If using a thermometer you should reach 165 degrees F.
About 3 Egg whites, 1 cup Granulated Sugar
Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has completely cooled with a glossy sheen.
Pipe cooled passion fruit curd into your cooled tart shell, then follow with your meringue, piping the meringue on top as desired. Gently torch using a kitchen blow torch until golden brown. Place in the fridge to set for an hour before finishing with lime zest and passion fruit puree on top!
1 Tart Shell, 2 Limes

Video

Notes

Frequently Asked Questions

When do I know when to stop cooking the curd? You can test whether your curd is ready to be removed from the heat by using a cold plate! To do this, add a small plate to the freezer and place a spoonful of cooked curd on the plate. If the curd sets within one minute on the cold plate you’re finished! If not, you’ll need to continue cooking a bit longer.
Why is my passion fruit curd lumpy? Your passion fruit curd may become lumpy because it hasn't been continuously stirred or the eggs have cooked slightly. If there are only a few lumps in the curd, you can sieve them out, but it's best to cook the card at medium to low heat and stir consistently so that it does not overcook.
Do I need to strain my Passion Fruit Curd? Straining the curd after cooking ensures that you will have an incredibly silky and smooth texture to your curd! I would highly recommend taking a few extra moments to strain the curd - I promise it's worth it!
Can I make curd with other fruits? You certainly can! Instead of passion fruit puree, you can try using lime, orange, or grapefruit juice.
How do I store my passion fruit curd? Store the passion fruit curd in an airtight container in your fridge for up to 4 weeks. Take them out and use them as needed; if it gets close to the 4-week mark, you can transfer the jars to the freezer.

Nutrition