Passion Fruit Curd Tartlets

Remember my Passion Fruit Curd whichI sad is so easyto make and so Delicious.
These tartlets are made by using the delicious passion curd.
Till I made this curd recipe I always thought that sweet curds were something I won't make anymore as when ever I made them they were too runny etc...
But this one is totally different and it really worked. Recipe here.

The recipe is from one of my favourtie Baking Diva Mary Berry from her book Baking Bible.
And she has written in her book that these tartlets are quiet crumbly to handle and eat.
And I so much agree while i was handleing the finished tartlets they were so fragile I thought I will break them :-)
But they are so worth making as the taste is so good.

 

 

For the Shortbread ( Tartletts) These make 10 small tarts)

100 gm Softend butter
50 gm sugar
50 gm semolina
100 gm plain flour

For the filIing
I used the Passion fruit curd.

For the meringue topping:

1 Large egg white
4 tbsp of sugar.

1. Make the tartlets.Soften the butter in a bowl, add the sugar, semolina and flour and work together to form a smooth dough. Wrap in clingfilm and chill in the fridge for about 15 minutes.
2. Prea heat the oven to 150° c/ Fan 130°c / Gas 2.
   On a lightly floured worksurface, toll out the pastry to just under 5 mm ( I/4 in) in thickeness. Cut the circled according to the tartlet pan size you are using. Press the circles gently into the tart pans. Prick the base well.
3. Bake in the preheated oven for 20 to 25 minutes or untill firm and golden ( mine to less minutes). Leave the tarts in teh tine to harden slightly then ease out of the tine and leave it to cool completley on a wire rack.
4. Just before serving spoont he passion fruit curd.
   
   Pipe the meringue onto the tarts and use a blow torch to give them a caramalized effect.
   
   For the Meringue toppin:

whisk the egg whites in a free-standing mixer until soft peaks form when the whisk is removed. Add the caster sugar a little at a time, still whisking until the meringue is stiff and glossy.