Passionfruit yuzu tarts

Passionfruit and yuzu tart

Method

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.

Ingredients

Passion fruit and yuzu curd

Swiss meringue