PASSION FRUIT MERINGUE TART

INSTRUCTIONS

• Mix the softened butter, confectioners' sugar, eggs, 90g of flour, almond flour, and fine salt. Be careful not to over mix.
• As soon as the mixture is combined, add 405g of flour. Be careful not to knead the dough. Cover in plastic wrap.
• Keep at least 2 hours in the freezer before use.
• Place in oblong tart pans and bake at 320°F (160°C) for about 15 minutes.

• Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
• Melt the Passion Fruit Inspiration.
• Heat the passion fruit purée with the glucose up to around 175°F (80°C), then add rehydrated gelatin. Gradually pour over the melted Passion Fruit Inspiration.
• Blend with an immersion blender to perfect the emulsion.
• Add the cold heavy cream and blend again.

• Bloom the gelatin by sprinkling the powder over the cold water and let set for 3-5 minutes.
• Melt the Jivara 40%.
• Whip the whipping cream until frothy.
• Heat the whole milk to 175°F (80°C) and add the rehydrated gelatin.
• Gradually pour the mixture over the melted Jivara 40%.
• Blend with an immersion blender to perfect the emulsion, until it is elastic and shiny.
• When the mixture is at 95/100°F (35/40°C), mix with the frothy whipped cream.
• Immediately pour into oblong silicone molds place in the freezer.

• Cook the sugar and water to 240/245°F (117/118°C), and pour over the egg whites.
• Mix in stand mixer to stiff peaks.

• Once the tart bases are cooked and cooled, pour the Passion Fruit Inspiration Crémeux to the top. Place in the freezer.
• Unmold the Jivara 40% Mousse and place it on top of the frozen Passion Fruit Inspiration Crémeux.
• Using a piping bag without a nozzle, pipe the Italian Meringue on top. Burn the meringue using a kitchen torch.
• Refrigerate for 4 hours before serving.