Passionfruit and yuzu tart

Fil d'or passion fruit puree I Premier food supply tart shells 57mm

Makes 18-20 tarts I Prep: 45min


Passion fruit and yuzu curd

  • For the passionfruit and yuzu curd,bloom gelatine in ice-cold water until it reaches a semi-noodle consistency. Squeeze out excess water and set aside.

  • In a medium sized bowl add egg yolks, eggs and whisk until emulsified.

  • Pour passion fruit puree, yuzu juice and lemon juice into a medium saucepan. Bring to simmer at medium-to-low heat. Temper into egg mixture and pour back into saucepan. Heat until 
    mixture thickens. 

  •  Take off the heat and add bloomed gelatine. Cool mixture slightly then pour into a tall jug.
    Using a stick blender, blend in butter until smooth and glossy. 

  • Pour the curd into a baking tray or pouring jug and set aside until cold with plastic wrap touching the surface of the curd.

  • Transfer curd mixture into a piping bag and pipe a generous dollop into ready made pastry shells.

  • Level off the top to make a smooth surface.

Swiss Meringue

  • Bring saucepan of water to a simmer.

  •  Place egg whites and sugar in  a bowl of a stand mixer, place over simmering water. Whisk the
    mixture until the sugar has dissolved.

  •  Remove from the heat and place the bowl onto the stand mixer fitted with a whisk attachment.

  •  Beat at high speed until thick and glossy.

  •  Use immediately.

  • Transfer mixture into a piping bag fitted with a 3cm diameter round nozzle. 

  • Pipe a plume of meringue on top of each filled tart. Lightly torch with a blow torch.

  • Keep refrigerated.



Passion fruit and yuzu curd

  • 75g Egg yolks

  • 100g Whole eggs

  • 165g Caster sugar

  • 200g Passionfruit puree

  • 50g Yuzu juice

  • 1 Lemon, juiced

  • 2 Gold leaf gelatine

  • 100g butter, cubed

  • 1⁄2 tsp salt 

Swiss meringue

  • 4 egg whites

  • 1 cup caster sugar


Frozen purees

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