These Brazilian Passion Fruit Tarts feature a creamy, tangy filling made from fresh passion fruits, encased in a buttery crust, and topped with a light meringue. A sophisticated dessert perfect for special occasions!
In a large mixing bowl, combine flour and sugar. Cut in chilled butter until the mixture resembles coarse crumbs.
Stir in the egg yolk and add cold water, one tablespoon at a time, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into tartlet pans. Trim any excess dough.
Prick the base with a fork to prevent bubbling, and bake for 15-20 minutes until lightly golden. Let cool.
While the crusts cool, scoop out the pulp of the passion fruits into a bowl. Strain through a sieve to separate the seeds, reserving the juice.
In a separate bowl, mix the strained passion fruit juice with sweetened condensed milk until well combined. Gently fold in the heavy cream until smooth.
Pour the passion fruit mixture into the cooled tart shells and refrigerate for at least 2 hours to set.
To make the meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form.
Spread the meringue evenly over the tarts and use a kitchen torch to lightly brown the meringue or bake in the oven for 5 minutes at 400°F (200°C) until golden.
Allow tarts to cool slightly before serving. Enjoy your Brazilian Passion Fruit Tarts!
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