A SLICE OF Paradise
PASSION FRUIT AND LEMON CURD TART
Makes 1 (9-inch) tart
This velvety tart strikes a satisfying balance between sweet and tart.
4 large eggs (200 grams)
4 large egg yolks (74 grams)
1 cup (200 grams) granulated sugar
¾ cup (180 grams) passion fruit purée*
2 tablespoons (6 grams) lemon zest
¼ cup (60 grams) fresh lemon juice
½ teaspoon (1.5 grams) kosher salt
½ cup (113 grams) unsalted butter, cubed and softened
Pâte Sablée (recipe follows)
Italian Meringue (recipe follows)
1. Place a fine-mesh sieve over a medium bowl; set aside. In another medium bowl, whisk together eggs and egg yolks until well combined; set aside.
2. In a medium saucepan, whisk together sugar, passion fruit purée, lemon zest and juice, and salt. Cook over medium-low heat until sugar is dissolved and mixture begins to steam. (Do not boil.) Pour hot passion fruit mixture into egg mixture in a slow, steady stream, whisking constantly. Return mixture to saucepan. Cook, stirring slowly and constantly in a figure eight motion with a silicone spatula, until curd is thickened and can coat the back of
