Published On: Tue, Oct 8th, 2019

Kim-Joy Special: Passion Fruit Tarts with Cat Meringues

Make our October cover dessert for yourself… A special meringue tart recipe from Kim-Joy’s new book!

It couldn’t be a Kim-Joy special without some cat meringues! Whip up some 6 x 10 cm tarts with lots of little cats or even one giant one! Couldn’t be cuter!

Kim-Joy says…

Fluffy, white and slightly jiggly meringue cats on these tarts just complete them. Imagine serving these to your friends at a party! They will love them! Have fun creating the cats however you want to. You can do one giant cat if you like or lots of little ones. I’ve created a family of cats, chilling out on their cosy passion fruit cushion after being tired of playing about – standard cat behaviour.

Kim-Joy Special

Passion fruit & strawberry tarts with cat meringues

Servings 3
Author Recipe featured from Baking with Kim-Joy

Ingredients

For the pastry

  • 180 g plain flour, plus extra for dusting
  • 125 g slightly salted butter, at room temperature
  • 30 g caster or granulated sugar
  • 2 tbsp beaten free-range egg

For the passion fruit curd

  • 12 passion fruit (all the juice and 1 tbsp seeds)
  • 110 g salted butter
  • 5 large free-range eggs
  • 125 g caster sugar

For the Italian meringue

  • 80 g free-range egg white (from about 2-3 eggs)
  • 160 g caster sugar
  • 80 ml water

You will also need

  • black food dye
  • freeze-dried strawberry pieces
  • strawberry laces or other sweets (not pictured, but you can add these to look like the cats have been playing with string!)

Instructions

  1. Grease 6 x 10cm (4in) tart tins.

  2. Add the flour to a large bowl. Chop the butter and add to the bowl, then rub the butter into the flour until it resembles fine breadcrumbs. Don’t overwork. Stir in the sugar. Make a well, add the beaten egg and beat with a fork, gradually combining it with the rest of the mixture. Use your hands to form the pastry into a ball.

  3. Roll the pastry out on a generously floured surface. Using a 12cm (41⁄2in) cutter, stamp out circles to line each of the tart tins. Guide the pastry into the shape of the tart tin. Trim off the top edges and prick the bases a few times with a fork.

  4. Place the tart shells in the fridge for 20 minutes, or the freezer for less time if you’re in a rush. Meanwhile, preheat the oven to 200°C/Gas Mark 6.

  5. Cover the tarts with foil, then fill with baking beans (or dried rice or lentils), making sure they spread into all the edges. Blind bake for 15 minutes, then remove the foil and baking beans and bake for a further 5-10 minutes so that the pastry is golden brown.

  6. While the tarts are baking, make the passion fruit curd. Scoop the passion fruit pulp out and blend in a food processor for just for a few seconds to loosen the seeds. Strain the juice into a pan, then add 1 tbsp of the passion fruit seeds. Chop the butter, add to the pan and heat over a low heat until it has melted.

  7. In a separate bowl, whisk the egg yolks and sugar together. Pour about a sixth of the hot fruit and butter mix onto the egg yolk mix, whisking constantly, then pour all this back into the pan. Continue whisking over a medium heat until it is thick and holds a trail. Transfer to a bowl and cover with clingfilm if the tart shells are not yet out of the oven.

  8. When the tart shells are baked and golden brown, remove from the tart tins and add a generous amount of curd to each.

  9. Now make the Italian meringue. Add the egg whites to a stand mixer (or use a handheld electric whisk). Heat the caster sugar and water in a small saucepan over a medium-high heat, stirring initially, but stopping stirring once the sugar has dissolved and the mixture starts bubbling. When the mixture reaches 100°C/212°F, start whisking the egg whites. You want them to reach firm peaks at the same time as the sugar syrup reaches 115°C/239°F. You can adjust the speed at which you whisk the egg whites to time the two together.

  10. When the sugar syrup reaches 115°C/239°F, pour it down the side of the bowl of whisked egg whites in a thin, steady stream while whisking on maximum speed. Make sure you don’t pour the sugar syrup directly onto the whisk, and make sure you keep the mixer on maximum speed to prevent hot sugar splashing on you!

  11. Whisk for a further 5-10 minutes until the meringue has cooled (the bottom of the bowl will no longer feel hot to the touch), then transfer the meringue to 2 piping bags. Cut a larger tip for one piping bag (this is for piping the bodies and heads of the cats), then cut a smaller tip for the other piping bag (for piping the ears, legs and tails).

  12. Pipe an oval blob for each cat’s body, then a round blob for the head on one end of the body. Dip your finger in a little water and use this to flatten any peaks that form. Use the small piping bag to add the ears, legs and tail, again using water to help shape.

  13. Dip a cocktail stick into a very tiny amount of black food dye (too little is better than too much!), and use to draw in the cats’ facial features. Make lots of tiny pricks into the meringue to draw the details, rather than dragging the cocktail stick through the meringue.

  14. Finish with a sprinkling of crushed freeze-dried strawberry pieces.

Kim-Joy book

The recipes in this feature are taken from Baking with Kim-Joy, published by Quadrille (£18.99) © Ellis Parrinder.

For a limited time only – will be removed 7th January 2020.

Read more from Kim-Joy here!

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