Passionfruit Yuzu Meringue Tart

Vanilla sweet short crust pastry tart shell

1. Combine the plain flour, icing sugar and salt into a food processor bowl. Process until combined.
2. Add in the butter and process until the mixture resembles bread crumbs.
3. Add in the egg and vanilla bean paste and process until the dough just comes together. Transfer dough onto a clean surface. Knead the dough to combine. Cut in half and roll each dough in between two sheets of baking paper to about 0.2cm thick. Freeze until firm for about 20-30min.
4. Preheat oven to 160ºc. Lightly spray 6cm diameter by 2cm high perforated tart rings with canola oil spray. Cut strips of W:2cm x L: 18cm chilled pastry and working with one sheet at a time, mould the strip inside the perforated tart ring and cut off any excess, making sure to press gently to mould into the ring and moulding the seems as well. Stamp the moulded tart onto the pastry sheet to make the base of the tart. Repeat to all the strips. Any excess pastry can be moulded back together and rolled out the same. Freeze the moulded pastry rings for 1hr.
5. Assemble the frozen moulded tart rings onto a perforated silicone mat 1.5-2cm apart, bake for 20-25min or until golden.
6. Remove from the oven and allow to cool down completely. Remove from the rings.

Cocoa butter coating

1. Combine white chocolate and cocoa butter in a saucepan over low heat. Mix continuously until melted. Remove from the heat. Allow to cool down to 30ºc.
2. Using a pastry brush, dip into the cocoa butter mixture and brush the inside of the tart shell to coat.
3. Allow the coating to set in room temperature.

Passionfruit yuzu curd

1. Combine the egg yolk, whole egg and sugar in a bowl. Whisk until frothy.
2. In a saucepan combine the passionfruit puree, yuzu juice and lemon juice over medium to low heat. Bring to a simmer.
3. Whisk hot puree mix into the egg mixture and pour back into the pan. Over medium to low heat cook to mixture to 95ºc. Remove from the heat and add in the salt and bloomed gelatine. Mix until well combined. 
4. Emulsify the butter into the mixture and pour mix into a rectangular dish, cover the surface with cling wrap and refrigerate overnight or for 3-4hrs.
5. Once firm, whisk the mixture until smooth. Transfer mix into a piping bag. Pipe into prepared tart shells until the brim and swipe off the excess curd using an offset spatula. Keep refrigerated until meringue is ready.

1. Prepare a double boiler by filling a saucepan half full of water and allow to come to a gentle simmer over medium to low heat. 
2. Place the egg whites and sugar into a stainless steel bowl, whisk to combine and place the bowl over the simmering water.
3. Whisk until the sugar has fully dissolved.
4. Remove from the heat and wipe off the excess condensation off the bottom of the bowl. Transfer egg mixture into a bowl of a stand mixer fitted with a whisk attachment. 
5. Whisk on high until tripled in volume and has cooled down to room temp. 
6. Transfer the meringue into a piping bag fitted with a 3.5cm wide round tip. Pipe a generous plume of meringue on top of the set filled tart. 
7. Lightly torch the meringue and keep refrigerated if not consumed immediately. 
8. Best consumed within the first 2 days.