Passion Fruit Meringue Tarts Recipe

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Valrhona’s passion fruit couverture give these meringue tarts an intense burst of fruity flavour that balances against the creamy milk chocolate mousse. An Italian meringue topping gives an elegant finish to these individual tarts.

Top tip: once the Jivara 40% light mousses have been removed from the moulds, cover them in clear glaze before placing them on the Passion Fruit Inspiration crémeux. This gives them an extra shiny finish and perfect presentation.

This recipe was written by Valrhona.

Passion Fruit Meringue Tarts Recipe

Ingredients for Almond Shortcrust Pastry Serves: 12

270g butter
270g icing sugar
135g finely ground almonds
5g fine salt
110g eggs
540g plain flour (135g + 405g)

Ingredients for Passion Fruit Crémeux

135g passion fruit purée
7g glucose syrup
4g gelatine powder (or gelatine alternative)
20g water
245g Valrhona Passion Fruit Couverture
265g whipping cream 35%

Ingredients for Jivara 40% Light Mousse

100g whole milk
2g gelatine powder
10g water for the gelatine
200g whipping cream 35%
135g Valrhona Jivara 40% milk chocolate

Ingredients for Italian Meringue

50g egg whites
150g caster sugar
50g water

Equipment

1466mm oblong 6 tartlet silicone mould

Method for the Almond Shortcrust Pastry

First mix the creamed butter, icing sugar, eggs, 135g flour, ground almonds and fine salt. Be careful not to overmix.
Once the mixture is well incorporated, add 405g flour. Make sure you don’t knead the dough.
Once the flour has been added, roll out the dough straight away between two plastic guitar sheets or two sheets of greaseproof paper, and cut it up. Freeze the dough for at least 2 hours before using.
Line the tart bases and bake at 160°C for approx. 15 minutes.

Method for the Passion Fruit Crémeux

Mix the purée and glucose and heat them to approx. 80°C. Add the rehydrated gelatine. Gradually combine with the melted couverture.
Immediately mix using a hand blender to make a perfect emulsion. Add the cold cream, and mix again.

Method for the Jivara 40% Light Mousse

Heat the milk to 80°C and add the rehydrated gelatine. Slowly combine with the melted Jivara 40% chocolate to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Immediately mix using a hand blender to make a perfect
emulsion.
Once the mixture is at 35-40°C, combine with the cream which has been whipped until it has the texture of a mousse. Quickly pour the mixture into the oblong silicone moulds and freeze.

Method for Italian Meringue

Cook the sugar and water at 117-118°C and mix with the beaten whites.
Beat until the mixture cools down and forms soft peaks that
are easy to pipe.

Method to assemble the tarts

After the tart shells have baked and cooled, make the passion fruit crémeux so that you can pour it straight in, filling them up to the top. Freeze. Then, remove the Jivara 40% light mousses from the moulds and place on top of the frozen passion fruit crémeux.
Make the Italian meringue. Cut the tip of a piping bag at an angle. Without using a nozzle, unevenly pipe the Italian meringue. Brown the meringue with a small blowtorch.
Store in the refrigerator for 4 hours before serving.

For more baking inspiration see our patisserie recipes and browse all professional patisserie ingredients and equipment