Passion Fruit and Raspberry Meringue Tarts

Instructions

MAKE THE SWEET SHORTCRUST PASTRY:
In food processor pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse breadcrumbs. Add egg yolk and 2 tablespoons ice water. Pulse until dough just begins to come together adding more water if needed. Turn out onto work surface, form into disk, wrap in plastic, and refrigerate 30 minutes.

BLIND BAKE THE TART SHELLS:
Preheat oven to 375°F. Roll out pastry to 1/8-inch thickness on lightly floured surface. Cut circles to fit tart pans pressing into bottoms and up sides. Trim edges neatly. Critical Paul's praise: Ensure even thickness throughout for crisp pastry holding nicely. Dock bottoms with fork. Line with parchment and fill with pie weights. Blind bake 15 minutes. Remove weights and parchment, brush with beaten egg. Critical Paul's feedback: Bake additional 8-10 minutes until really good pastry well baked golden and fully crisp. Cool completely.

MAKE THE TANGY PASSION FRUIT CURD:
Cut passion fruits in half and scoop pulp and seeds into fine-mesh sieve set over bowl. Press to extract juice reserving some seeds for texture if desired. You need 1/2 cup juice. In heatproof bowl whisk together passion fruit juice, sugar, whole eggs, and egg yolks. Set bowl over pan of simmering water double boiler method. Cook whisking constantly until mixture thickens enough to coat back of spoon about 8-10 minutes. Critical Prue's praise: Maintain really strong passion fruit flavor don't dilute. Remove from heat. Whisk in butter cubes one at a time until smooth and glossy. Strain through fine-mesh sieve into clean bowl. Press plastic wrap directly onto surface and refrigerate until cool and thick at least 1 hour.

ASSEMBLE THE TART BASES:
Arrange 3-4 fresh raspberries in bottom of each cooled tart shell. Spoon or pipe cooled passion fruit curd over raspberries filling tarts about three-quarters full. Smooth tops. Critical Prue's feedback: Balance a little bit of raspberry with dominant passion fruit curd should be the star.

MAKE THE SWISS MERINGUE:
In heatproof bowl whisk together egg whites, sugar, and cream of tartar. Set bowl over pan of simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F about 3-5 minutes. Mixture should feel smooth when rubbed between fingers. Remove from heat. Using electric mixer beat on high speed until stiff glossy peaks form and bowl is cool to touch about 7-10 minutes. Beat in vanilla extract.

TOP WITH MERINGUE AND FINISH:
Transfer meringue to piping bag fitted with large star tip. Pipe decorative swirls or rosettes on top of each tart creating height and texture as shown in Jasmine's elegant presentation. Using kitchen torch carefully brown meringue peaks until golden. Alternatively place under broiler for 1-2 minutes watching carefully. Garnish each tart with 1-2 additional fresh raspberries.