Last Saturday was the 70th birthday of my mother-in-law. This lady with her lovely nature is really one of the great treasures which I found on my journey discovering Europe. 😉
Meanwhile, this great destination (Germany) has become my home, where I experience happiness and deep satisfaction in my heart. To all of this, my mother-in-law has surely contributed a great part. For her big birthday I wanted to bake a very special birthday cake to show my love and respect.
After several days of deliberation, I finally decided. It should be a summer tart with yuzu, a yummy popular fruit from East Asia which tastes similar like pomelo but a bit sauer. In this case, passion fruit fits incredibly well, considering both the taste and the color. To give the aesthetics a special kick, I decided to put a hood of sweet meringue on top of this wonderful fruity tart.
It was the most elaborate cake I’ve ever made. I must confess that I was really curious if it could work out at all. 😉
Fortunately, the result has become more than fantastic! The tart dough was wonderfully crispy. The filling nicely fruity and juicy. The meringue was enchantingly beautiful and sinfully sweet.
A special person deserves special food: No effort is too much. 😉
For the tart dough:
250g wheat flour
100g icing sugar
1 egg (and optionally some water, to obtain a liquid volume of 60 ml)
Preparation: See the recipe peach iced tea tart.
For the filling:
2 tbsp yuzu honey (Korean or Japanese Yuzu tea, in asia shop)
Juice and grated peel of 2 lemons
3 passion fruits (pulp exempt)
250ml passion fruit nectar
2 tbsp corn flour
3 egg yolks
For the meringue:
4 egg whites (at room temperature)
2 tsp passion fruit powder (gourmet food shop)
2 tsp corn flour
- Prepare the pastry first (see the recipe of peach iced tea tart).
- Now the filling: distribute yuzu honey on the baked pastry. Boil the passion fruit nectar with the scraped pulp together in a pot for 10 minutes. Then run the juice through a sieve. Collect the juice (about 200ml).
- Mix the corn flour with lemon peel and place in a pot. Pour the lemon juice and the passion fruit juice and mix well. Bring to boil over medium heat, stir constantly, until the mixture thickens. As soon as it begins to bubble, take the pan off the heat, add butter, stir until the butter is melted completely.
- Beat the yolks, the egg and sugar together until the sugar is completely dissolved.
- Pour the lemon mixture carefully onto the egg mixture and mix well. Reheat everything over medium heat again. Stir constantly, until the mixture thickens. Set aside.
- Finally, the meringue: Preheat the oven to 220 degrees (grill). Beat egg whites in a large bowl until slightly frothy. Then add half the sugar, continue beating. Add the lemon grass powder, corn flour and the rest of the sugar to it. Beat until the mixture is smooth and thick.
- Heat the filling shortly and then spread on the dough-ground. Give the egg whites mixture into a piping bag with a smooth nozzle. Put balls of different sizes on the lemon filling. Place the tart in the preheated oven and bake for about 5 minutes until the tip is golden brown.
- Serve the tart immediately. Otherwise the dough base and the meringue on the filling will become soaked.