Kiwi curd meringue tart
Refreshing tart with zesty kiwi fruit curd and sweet marshmallowy swiss meringue.
ingredients
for the pastry:
250 g plain flour
125 g cold unsalted butter
1 medium egg
for the kiwi curd:
4-5 medium sized kiwi fruit
100 g unsalted butter
4 egg yolks
100 g granulated sugar
1 tablespoon cornflour
green food colouring (optional)
for the swiss meringue:
4 egg whites
280 g granulates sugar
ceramic tart dish (available here)
blowtorch (available here)
piping bags (available here)
star nozzle (available here)
instructions
to make the pastry:
1. In a medium bowl, rub the butter into flour until the mixture resembles crumbs.
2. Add the egg and knead until the pastry comes together, if it's too dry add 1 tablespoon of water and knead a little more.
3. Wrap in clingfilm and chill in the fridge for at least 2 hours.
4. Roll the pastry and transfer to a tart dish.
5. Return to the fridge and chill for another 2 hours or overnight.
6. Preheat the oven to 200 C and bake blind the pastry case for 15 minutes (Line the greaseproof paper on top and fill with beans or rice). Reduce the temperature to 190 C and bake on its own for further 15 minutes.
to make the kiwi curd:
1. Scrape the kiwi pulp into a medium bowl and puree with a hand blender.
2. In a medium pot, mix the kiwi puree, sugar and egg yolks and cook over a medium heat until it boils.
3. Add the butter and cook for a few more minutes.
4. Finally mix the cornflour with a few drops of water and add to the curd mixture.
5. Continue cooking and mixing until it thickens (it will become thicker after it's cooled down).
6. Set aside to cool down.
to make the meringue:
1. Mix the egg whites and sugar in a medium bowl set over a simmering water (not touching the water).
2. Beat with an electric mixer until the sugar has dissolved and stiff peaks formed.
3. Fill in the cold pastry case with cold kiwi curd.
4. Transfer the meringue into a piping bag with a star nozzle attached and pipe all around the pastry.
5. Toast the meringue with a blowtorch or under a grill.
Store in the fridge.
enjoy!
try also:
hi-hat cupcakes kiwi ice-cream passion fruit curd meringues
