South Shore Lilikoi Meringue Tartelette - cooking recipe

Ingredients

1/2 cup lilikoi passion fruit puree
4 ounces sugar
3 ounces butter
egg
For Sugar Tartelette
3 1/2 ounces butter
3 1/2 ounces sugar
egg
7 ounces all-purpose flour
1/2 teaspoon vanilla extract
For Meringue
3 egg whites
5 ounces sugar
2 tablespoons water

Preparation

For the Tartelette:
Make the sugar dough a day before. Beat the butter, the 3.5 oz of sugar and 1/2 tsp of vanilla.
Add one egg and 7 oz of flour. Do not over mix the dough.
Rest in refrigerator for at least one hour. Roll the dough, cut and form the tartelette.
Bake at 330 degrees until light golden color.
Bring to a boil the 3 oz of butter, 4 oz of sugar and passion fruit (lilikoi) puree.
In bain marie (hot water bath or double boiler), add the 2 eggs and stir until the mixture boils again.
Pour the hot filling into the tartelette and set aside to cool.
The meringue:
Combine the 2 tablespoons of water and 5 oz of sugar into a pan and bring to a boil.
Whisk the egg white firm and pour over the hot syrup.
Let it rest for a few minutes to cool.
Pipe the meringue all over the tarte and touch lightly.
Decorate with berries and mango sauce.