Passion Fruit Curd Tart with Almond Sable & Purple Sweet Potato Meringue
Happiness starts here! Treat yourself to this soft, creamy, flavorful passionfruit curd tart topped with crispy air-light meringue on top; this is how to do dessert properly. Using Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seed, Purple Sweet Potato Supercolor Powder, to step up your dessert game and achieve this warm and sunny tart and delight blue meringue. This smooth creamy passionfruit curd is DELISH and packed with passionfruit beauty; this dessert is a show stopper. Try this exquisite recipe and get ready to impress your loved ones with this beauty. Live the sweet life!
Makes 9-10 Pieces of 3” Tartlets
To Make the Sable:
160 grams all purpose flour
40 grams icing sugar
30 grams almond flour
100 grams cold butter (cut into cubes)
2 tbsp beaten eggs
1 tsp pure vanilla extract
Pinch of Suncore Foods® Rose Salt
To Make the Curd:
3 large eggs
100 grams granulated sugar
3 tsp Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
1 tbsp cornstarch
55 grams French salted butter (room temperature)
To Make the Purple Meringue:
1 large egg white
15 grams caster sugar
2 tbsp Suncore Foods® Purple Sweet Potato Supercolor Powder
1/4 tsp cornstarch
1/8 tsp cream of tartar
1. To Make the Crust — Place all ingredients in a food processor, pulse until you get wet sand texture; add in 1 tbsp of beaten egg, pulse until mixture becomes a soft dough. Roll out the dough into a thin sheet in between 2 parchment papers then place the rolled-out dough in the freezer for 15 minutes to firm up. Once ready, cut out the base of tart with your tart ring; place on baking pan. Cut out thin strips, carefully transfer to shape the side of the tart. Once done, place the tart back to the freezer again to firm up before baking. At this stage, preheat oven to 180 degrees Celsius. Bake it for 15 mins or until golden brown. Set aside to cool.
2. To Make the Curd — Mix passion fruit powder with water until fully incorporated, set aside. Place eggs and sugar in a large heatproof bowl; mix with wire whisk then add in passion fruit mixture and corn starch. Mix until well incorporated. Place the bowl over a saucepan with simmer water; gently stir the mixture until it thickens. Remove from heat and strain directly to a measuring cup. Pour directly to cooked tart shells.
3. Let them chill for 3-4 hours.
5. To Make the Meringue — Place all ingredients in a large bowl, whisk until stiff peak form. Pipe directly to chilled tarts. Enjoy!