South Shore Lilikoi Meringue Tartelette Recipes
SOUTH SHORE LILIKOI MERINGUE TARTELETTE
Lilikoi is passionfruit, and can be found all throughout Hawai'i. This recipe comes from Chef Olivier Carlut from the Hyatt Regency Hotel in Kaua'i.
Provided by Pikake21
Categories Tarts
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the Tartelette:.
- Make the sugar dough a day before. Beat the butter, the 3.5 oz of sugar and 1/2 tsp of vanilla.
- Add one egg and 7 oz of flour. Do not over mix the dough.
- Rest in refrigerator for at least one hour. Roll the dough, cut and form the tartelette.
- Bake at 330 degrees until light golden color.
- Bring to a boil the 3 oz of butter, 4 oz of sugar and passion fruit (lilikoi) puree.
- In bain marie (hot water bath or double boiler), add the 2 eggs and stir until the mixture boils again.
- Pour the hot filling into the tartelette and set aside to cool.
- The meringue:.
- Combine the 2 tablespoons of water and 5 oz of sugar into a pan and bring to a boil.
- Whisk the egg white firm and pour over the hot syrup.
- Let it rest for a few minutes to cool.
- Pipe the meringue all over the tarte and touch lightly.
- Decorate with berries and mango sauce.
Nutrition Facts : Calories 869.6, Fat 37.9, SaturatedFat 23.7, Cholesterol 99, Sodium 372.2, Carbohydrate 127, Fiber 1.4, Sugar 88.8, Protein 8.2
PASSION FRUIT MERINGUE TARTLETS
Steps:
- For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside.
- For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature.
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