| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
|
|
Passion fruit curd: |
| 7 |
lg |
Egg yolks |
| 2 |
lg |
Eggs |
| 3/4 |
c |
Granulated sugar |
| 3/4 |
c |
Passion fruit juice |
| 6 |
|
Prebaked (4-inch) tartlet shells (recipe follows) |
| 6 |
lg |
Egg whites |
| 1 1/2 |
c |
Granulated sugar |
INSTRUCTIONS
MERINGUE
For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low
boil. In a stainless steel bowl whisk together the egg yolks, eggs, and
sugar. Stir in the passion fruit juice. Set the bowl into the pot of water,
making sure the water does not touch the bottom of the bowl. Cook the
mixture, stirring frequently until thick, about 10 minutes. Strain the
curd. Place plastic wrap directly on the surface and refrigerate until
cold.
Fill the tartlet shells with the curd. Set aside.
For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full
of water. Bring the water to a slow boil. In a bowl of an electric mixer,
whisk together the egg whites and sugar. Place the bowl in the hot water
and cook, whisking continually until hot. Remove from the water and place
the bowl on the electric mixer. Whip on medium until stiff.
Place the meringue in a pastry bag. Pipe it on top of the tartlets,
completely covering the curd. Bake the tartlets until the meringue is
golden brown, about 5 to 10 minutes. Serve warm or at room temperature.
NOTES : Recipe courtesy of Emily Luchetti Recipe by: Cooking Live Show
#CL8847 Posted to MC-Recipe Digest V1 #545 by Angele Freeman
<jfreeman@netusa1.net> on Apr 3, 1997
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