
PASSION FRUIT MERINGUE TART
An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 12 tarts
Difficulty: Easy
INGREDIENTS
Almond Shortbread:
270g softened butter
270g confectioners' sugar
135g almond flour
5g fine salt
110g whole eggs
540g (135g + 405g) flour
Passion Fruit Inspiration Crémeux:
135g passion fruit purée
7g glucose syrup
4g gelatin powder
20g water
245g Passion Fruit Inspiration
265g heavy cream
Jivara 40% Mousse:
100g whole milk
2g gelatin powder
10g water
200g whipping cream
135g Jivara 40%
Italian Meringue:
50g egg whites
150g sugar
50g water
INSTRUCTIONS
Almond Shortbread:
- 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.
Passion Fruit Inspiration Crémeux:
- 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.
Jivara 40% Mousse:
- 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.
Italian Meringue:
- 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.
Assembly
- 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.
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