Passion Fruit Tart Wth Crisp Meringue Top

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 10
• 1/3 cup sugar
• 5 tablespoons unsalted butter
• 1/4 teaspoon salt
• 4 teaspoons whipping cream
• 1 large egg yolk
• 1 cup all-purpose flour
• 1 cup frozen guava-passion-orange juice concentrate, thawed
• 8 large egg yolks
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup unsalted butter, diced
• 3 large egg whites
• 2/3 cup sugar
• 1 1/2 ounces high quality chocolate, chopped
• chocolate curls, garnish (shaved from long edge of choclate bar with vegetable peeler)

Recipe

• 1 for crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
• 2 beat in 3 tsp cream and egg yolk.
• 3 add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
• 4 gather dough into ball; flatten into disk.
• 5 wrap and chill for at least 1 hour and up to 1 day.
• 6 for curd; whisk first 4 ingredients in heavy large saucepan; add butter.
• 7 whisk over medium low heat until butter melts.
• 8 stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
• 9 (do not boil) transfer to a medium bowl.
• 10 press plastic wrap onto surface.
• 11 chilluntil firm, at least 6 hours and up to 1 day.
• 12 for meringue; preheat oven to 275*f.
• 13 using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
• 14 turn parchment over and place on baking sheet (circle will show through).
• 15 using electric mixer, beat egg whites in medium bowl until soft peaks form.
• 16 gradually add sugar, beating until meringue is stiff and shiny.
• 17 spoon into pastry bag fitted with 3/8th inch round tip.
• 18 starting in center, pip tight spiral of meringue to fillcircle.
• 19 bake meringue until pale golden and puffed but still slightly soft to touch.
• 20 about 45 minutes.
• 21 cool on sheet.
• 22 roll out crust on floured surface to 12 inch round.
• 23 transfer dough to a 9 inch tart pan with removable bottom.
• 24 trim overhang to 1/4 inch.
• 25 fold in and press, making double thick sides.
• 26 pierce all over with fork.
• 27 chill 30 minutes.
• 28 preheat oven to 350*f.
• 29 bake crust 5 minutes.
• 30 press up sides with back of fork.
• 31 bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
• 32 cool.
• 33 spread curd in crust; chill tart.
• 34 place 1 1/2 ounces of chocolate in microwave safe cup.
• 35 microwave at low setting for 10 second intervals until softened; stir until smooth.
• 36 spread over bottom of meringue.
• 37 chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
• 38 place meringue chocolate side down, atop tart.
• 39 mound chocolate curls on meringue.
• 40 (can be made 8 hours ahead, chill).
• 41 release tart from pan and serve.