Passionfruit tart
Baking boy John Whaite is back in the kitchen with a pudding sure to set hearts racing - a tart in a heart! John's passionfruit tart with Italian meringue swirls is the perfect way to finish off a romantic meal and he'll be serving it with a raspberry and gin cocktail, the raspberry Tom Collins.
Ingredients
11 passionfruit (per tart so will need a lot more for demo, hero etc)120ml double cream140g caster sugar5 eggsShop bought shortcrust pastry
Meringue
3 egg whites for the top170g of sugar60g water
Method
Line a flan tin with the pastry and blind-bake (pre bake pastry without the filling)
Preheat the oven to 170C/GAS 3
Scrape the pulp of 9 of the passionfruit into a food processor and blitz for a few seconds to loosen everything up
Sieve the juice into a jug, ensuring you get every last drop, then discard the seeds and remaining pulp
Stir the cream, sugar and eggs into the passionfruit juice
Put the blind-bake pastry case back in the oven, then pull out its shelf and pour in the passionfruit filling
Bake for 30-35 minutes, or until the filling is just about set, but wobbles slightly in the middle when the tart is moved
Allow to cool completely before removing from the tin and putting on a serving plate.
Meringue
Put the egg whites in a mixing bowl and whisk (with an electric whisk) until just foamed
Bring sugar and water to the boil and boil for 4-5 minutes
Pour into the egg whites in a very thin stream whilst whisking
Whisk for 5 minutes, then put into piping bag with a large star nozzle
Pipe in swirls into the cool tart and finish by burning gently with a blow torch or under the grill
With thanks to Getting Personal for the aprons
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