Passionfruit & Yuzu Tartlets with Honey Meringue

Yield: 12 Tartlets

Manuka Honey Meringue

80g manuka honey
40g honey
160g caster sugar
76g water
3 egg whites

Bring the sugar, honey and water to the boil and heat to 121°C.

Whisk the egg whites to full volume. Gradually add the hot syrup, whisking continuously.

Sable (short sweet pastry) 

300g plain flour
100g icing sugar
200g butter salted
58g egg

Rub the dry ingredients together with the softened butter.

Add the eggs to combine to form a paste.


To achieve the perfect set (and cut) we recommend that the internal 'core' temperature of your filling bubbles and reaches 90°C during baking and this can be achieved by baking at 180°C to 190°C for 20 to 25 minutes for a 180mm x 35mm pie shell.

Pipe the boiled Barker's Professional Passionfruit & Yuzu Hotsett® Crème into the baked pastry cases.

Allow to set in the refrigerator.

Pipe the meringue as desired and flame the meringue with a blow torch

Passionfruit and Yuzu Tartlet

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