PASSIONFRUIT TART WITH SUMMER BERRIES, MERINGUE & LEMON GEL - Cuisine Magazine - From New Zealand to
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Ingredients
- 260g butter
- 130g sugar
- zest of 1 lemon
- 325g flour
- 65g cornflour
- ½ teaspoon salt
- 6 eggs
- 240g sugar
- 300g passionfruit purée
- 1 teaspoon salt
- 3 sheets gelatine
- 510g butter, diced
- 110g sugar
- ¾ tablespoon agar agar
- 220ml fresh lemon juice
- ½ vanilla bean
- 110g icing sugar
- zest of 1 orange
- zest of 1 lime
- 4 egg whites
- 110g caster sugar
- BERRY GARNISH
- 250g strawberries
- 150g blueberries
- 150g raspberries
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