Quixotic Tarts
Quixotic Tarts
Ingredients
For the Passion Fruit x Mint Cream
- 250 g passion fruit purée
- 1 whole egg
- 1 egg yolk
- 80 g granulated sugar
- 15 g cornstarch
- 80 g cold unsalted butter
- 10 fresh mint leaves, about, finely chopped or lightly bruised
For the Swiss Meringue
- 60 g egg whites
- 110 g granulated sugar
For Assembly and Garnish
- 4 pre-baked tart shells, mini
- 4 fresh mint leaves, for garnish
- as needed passion fruit seeds, for garnish
Instructions
- 1
In a saucepan, combine the passion fruit purée, whole egg, egg yolk, granulated sugar, and cornstarch. Whisk until the mixture is smooth and well combined.
⏱️ 3 min
- 2
Cook the mixture over medium heat, stirring continuously with a whisk, until it thickens into a smooth, custard-like cream. This should take about 5-7 minutes.
⏱️ 7 min
- 3
Remove the thickened cream from the heat and immediately transfer it to a clean bowl. Add the cold unsalted butter to the hot cream.
⏱️ 2 min - 4
Using an immersion blender, blend the mixture until it is perfectly smooth and fully emulsified. Ensure all the butter is incorporated.
⏱️ 3 min
- 5
Stir the finely chopped or lightly bruised fresh mint leaves into the passion fruit cream. Avoid cooking the mint, as prolonged heat can cause it to brown and develop a bitter flavor.
⏱️ 2 min
- 6
Cover the surface of the passion fruit x mint cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min
- 7
Prepare the Swiss Meringue: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of gently simmering water (creating a double boiler setup).
⏱️ 2 min
- 8
Whisk the egg white and sugar mixture continuously over the simmering water until it reaches a temperature of 50–55°C. The sugar should be completely dissolved and the mixture warm to the touch.
⏱️ 5 min
- 9
Remove the bowl from the heat. Using an electric mixer or a stand mixer fitted with the whisk attachment, whip the mixture on high speed until the meringue is glossy, fluffy, and holds stiff peaks. This may take 5-10 minutes.
⏱️ 8 min
- 10
Assembly: Take the chilled Passion Fruit x Mint Cream and transfer it to a piping bag. Pipe the cream into the pre-baked mini tart shells, filling them evenly.
⏱️ 3 min
- 11
Transfer the prepared Swiss Meringue to a separate piping bag. Pipe the meringue decoratively onto the top of each filled tart shell, creating peaks or swirls.
⏱️ 3 min
- 12
Carefully torch the meringue with a kitchen torch until it is lightly browned and caramelized to your desired level.
⏱️ 2 min
- 13
Garnish each tart with a fresh mint leaf and a few passion fruit seeds for an elegant finish.
⏱️ 1 min
Kitchen Tools
Quixotic Tarts
For the Passion Fruit x Mint Cream
- 250 g passion fruit purée
- 1 whole egg
- 1 egg yolk
- 80 g granulated sugar
- 15 g cornstarch
- 80 g cold unsalted butter
- 10 fresh mint leaves, about, finely chopped or lightly bruised
For the Swiss Meringue
- 60 g egg whites
- 110 g granulated sugar
For Assembly and Garnish
- 4 pre-baked tart shells, mini
- 4 fresh mint leaves, for garnish
- as needed passion fruit seeds, for garnish
Instructions
- 1
In a saucepan, combine the passion fruit purée, whole egg, egg yolk, granulated sugar, and cornstarch. Whisk until the mixture is smooth and well combined.
⏱️ 3 min - 2
Cook the mixture over medium heat, stirring continuously with a whisk, until it thickens into a smooth, custard-like cream. This should take about 5-7 minutes.
⏱️ 7 min - 3
Remove the thickened cream from the heat and immediately transfer it to a clean bowl. Add the cold unsalted butter to the hot cream.
⏱️ 2 min - 4
Using an immersion blender, blend the mixture until it is perfectly smooth and fully emulsified. Ensure all the butter is incorporated.
⏱️ 3 min - 5
Stir the finely chopped or lightly bruised fresh mint leaves into the passion fruit cream. Avoid cooking the mint, as prolonged heat can cause it to brown and develop a bitter flavor.
⏱️ 2 min - 6
Cover the surface of the passion fruit x mint cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
⏱️ 5 min - 7
Prepare the Swiss Meringue: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a saucepan of gently simmering water (creating a double boiler setup).
⏱️ 2 min - 8
Whisk the egg white and sugar mixture continuously over the simmering water until it reaches a temperature of 50–55°C. The sugar should be completely dissolved and the mixture warm to the touch.
⏱️ 5 min - 9
Remove the bowl from the heat. Using an electric mixer or a stand mixer fitted with the whisk attachment, whip the mixture on high speed until the meringue is glossy, fluffy, and holds stiff peaks. This may take 5-10 minutes.
⏱️ 8 min - 10
Assembly: Take the chilled Passion Fruit x Mint Cream and transfer it to a piping bag. Pipe the cream into the pre-baked mini tart shells, filling them evenly.
⏱️ 3 min - 11
Transfer the prepared Swiss Meringue to a separate piping bag. Pipe the meringue decoratively onto the top of each filled tart shell, creating peaks or swirls.
⏱️ 3 min - 12
Carefully torch the meringue with a kitchen torch until it is lightly browned and caramelized to your desired level.
⏱️ 2 min - 13
Garnish each tart with a fresh mint leaf and a few passion fruit seeds for an elegant finish.
⏱️ 1 min