Passion Fruit Tart Wth Crisp Meringue Top - cooking recipe

Ingredients

CRUST
1/3 cup sugar
5 tablespoons unsalted butter
1/4 teaspoon salt
4 teaspoons whipping cream
1 large egg yolk
1 cup all-purpose flour
PASSION FRUIT CURD
1 cup frozen guava-passion-orange juice concentrate, thawed
8 large egg yolks
2 large eggs
1/2 cup sugar
1/2 cup unsalted butter, diced
MERINGUE
3 large egg whites
2/3 cup sugar
1 1/2 ounces high quality white chocolate, chopped
white chocolate curls, garnish (shaved from long edge of choclate bar with vegetable peeler)

Preparation

For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
Beat in 3 tsp cream and egg yolk.
Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
Gather dough into ball; flatten into disk.
Wrap and chill for at least 1 hour and up to 1 day.
For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
Whisk over medium low heat until butter melts.
Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
(Do not boil) Transfer to a medium bowl.
Press plastic wrap onto surface.
Chilluntil firm, at least 6 hours and up to 1 day.
For meringue; preheat oven to 275*F.
Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
Turn parchment over and place on baking sheet (circle will show through).
Using electric mixer, beat egg whites in medium bowl until soft peaks form.
Gradually add sugar, beating until meringue is stiff and shiny.
Spoon into pastry bag fitted with 3/8th inch round tip.
Starting in center, pip tight spiral of meringue to fillcircle.
Bake meringue until pale golden and puffed but still slightly soft to touch.
About 45 minutes.
Cool on sheet.
Roll out crust on floured surface to 12 inch round.
Transfer dough to a 9 inch tart pan with removable bottom.
Trim overhang to 1/4 inch.
Fold in and press, making double thick sides.
Pierce all over with fork.
Chill 30 minutes.
Preheat oven to 350*F.
Bake crust 5 minutes.
Press up sides with back of fork.
Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
Cool.
Spread curd in crust; chill tart.
Place 1 1/2 ounces of white chocolate in microwave safe cup.
Microwave at low setting for 10 second intervals until softened; stir until smooth.
Spread over bottom of meringue.
Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
Place meringue chocolate side down, atop tart.
MOund chocolate curls on meringue.
(Can be made 8 hours ahead, chill).
Release tart from pan and serve.