- 380g (12 1/2oz) ready rolled shortcrust pastry
- FOR THE FILLING:
- 8 passion fruits
- Orange juice, if needed
- 2tbsp corn flour
- 100g (3 1/2oz) caster sugar
- 2 egg yolks
- FOR THE MERINGUE:
- 3 eggs whites
- 150g (5oz) caster sugar
- Heat the oven to 200°C (gas mark 6). Cut the pastry into circles and place inside 12 greased tartlet tins. Chill for 30 minutes. Prick the base of each pastry circle, line each with greaseproof paper and a layer of baking beans or uncooked chickpeas, then bake for about 10-15 minutes.
- Remove the paper and beans and return to the heat for 5 minutes until the pastry is a pale golden colour and dry. Leave to cool.
- For the filling, cut the passion fruit in half, then scoop the pulp into a sieve over a large jug. Rub the pulp and juice through the sieve; discard the seeds. You should now have 100ml in total - make up with orange juice if you don't have enough. In a pan mix the cornflour with the sugar, then gradually stir in 100ml cold water followed by the passion fruit. Cook over a medium heat, stirring until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the mixture. Set aside to cool slightly.
- Turn the oven down to 180°C (gas mark 4).
- For the meringue, whisk the egg whites into stiff peaks, then gradually whisk in the sugar until thick and glossy. Spoon the passion fruit filling into the pastry shells, filling then about ¾ full. Pipe or dollop the meringue over the filling. Bake for 10 min until the meringue in lightly golden.
Any leftover passion fruit filling is delicious as a cake filling or used like curd on toast