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–+ servings
Kitchen Chaos Solutions

Maracuyá Tart

Make a stunning Maracuyá Tart with passion fruit cream & fluffy meringue. A Kitchen Chaos Solutions recipe for impressive, make-ahead desserts.
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Prep Time 40 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 20 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g all-purpose flour
  • 80 g sugar
  • 1 pinch salt
  • 1 packet Bourbon vanilla sugar or 1 tsp vanilla extract
  • 1 M egg yolk
  • 120 g soft butter
  • 20-30 g breadcrumbs
  • 6 pieces fresh passion fruits (maracuyá)
  • 80 ml passion fruit nectar
  • 3 M egg yolks
  • 1 tbsp cornstarch
  • 225 g cream cheese at room temperature
  • 225 g sugar (divided)
  • 125 g low-fat quark or Greek yogurt
  • 4 M egg whites
  • 1 pinch salt
  • 1 little butter for the pan
  • 3 pieces fresh passion fruits
  • 50 g sugar

Equipment

  • Tart pan 26 cm, preferably with a removable bottom
  • Mixing bowls
  • Electric mixer
  • Rolling pin
  • Baking beans or dry rice for blind baking

Method
 

  1. In a large bowl, combine the flour, sugar, salt, and vanilla sugar.
  2. Add the soft butter and egg yolk, then chop everything together with a knife until it resembles coarse crumbs.
  3. Knead the mixture into a smooth dough ball, wrap it, and let it rest in the fridge for an hour.
  4. Preheat your oven to 200°C (400°F) or 180°C (350°F) for convection.
  5. Grease a 26 cm tart pan, sprinkle it with breadcrumbs, and roll out the chilled dough to a 30 cm circle.
  6. Press the dough into the pan, dock the base with a fork, line with parchment paper, and fill with baking beans or dry rice.
  7. Bake for 12 minutes, remove the beans, and bake for another 5 minutes until golden.
  8. Let the crust cool slightly.
  9. Cut passion fruits in half and press the pulp through a sieve to collect 80 ml of juice.
  10. In a saucepan, whisk together the juice, nectar, egg yolks, and cornstarch, then cook over medium heat until thickened.
  11. Beat together the cream cheese, 100 g sugar, and quark until smooth, then fold in the passion fruit mixture.
  12. Spread the filling into the crust.
  13. Beat egg whites with a pinch of salt until foamy, then gradually add the remaining 125 g sugar until stiff peaks form.
  14. Spread meringue over the filling, creating peaks.
  15. Bake at 180°C (350°F) for about 20-25 minutes until meringue is golden brown.
  16. Let the tart cool completely.
  17. For the syrup, simmer the pulp from 3 passion fruits with 50 g sugar for 5 minutes, then cool.
  18. Spoon the syrup over slices before serving.

Nutrition

Calories: 280kcalCarbohydrates: 35gProtein: 6gFat: 14gSaturated Fat: 8gCholesterol: 85mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

This recipe is great for impressing guests and can be made a day ahead to save time. Enjoy your delicious Maracuyá Tart!
Tried this recipe?Let us know how it was!