Jasmine Mitchell

Lore

Jasmine’s raspberry and passion fruit mini meringue pies combine a pastry-sized format with the high-contrast finish of meringue. The research record adds a distinctive piece of handshake lore: this was Jasmine’s second handshake, and Paul gave it left-handed. The verified entry does not preserve a public baker-original recipe for the bake itself.

Source note

Public recreation / fan method — not the baker’s original formula. Paraphrased from Passion Fruit and Raspberry Meringue Tarts, Relaxed Recipes; this is a public recreation, not Jasmine Mitchell’s original formula.

Ingredients

• Sweet shortcrust: 2 cups plain flour; 1/3 cup granulated sugar; 1/4 tsp salt; 10 tbsp cold unsalted butter; 1 egg yolk; 2–3 tbsp ice water; 1 beaten egg for glazing
• Filling: 1 1/2 cups fresh raspberries; pulp and juice from 6–8 passion fruits (1/2 cup); 3/4 cup granulated sugar; 4 eggs; 2 egg yolks; 6 tbsp unsalted butter; pinch of salt
• Swiss meringue: 4 large egg whites; 1 cup granulated sugar; 1/4 tsp cream of tartar; 1 tsp vanilla

Method

1. Pulse flour, sugar, salt, and cold butter. Add yolk and enough ice water to bring the pastry together. Form a disc and chill 30 minutes.
2. Heat the oven to 375°F. Roll pastry to 1/8 inch, line eight 4-inch tins, dock, and blind bake with weights for 15 minutes. Remove weights, brush with beaten egg, and bake 8–10 minutes more. Cool.
3. Strain passion fruit pulp to 1/2 cup juice. Whisk with sugar, eggs, and yolks over simmering water for 8–10 minutes. Whisk in butter and salt, strain, cover, and chill at least 1 hour.
4. Put 3–4 raspberries in each shell and fill three-quarters full with passion fruit curd.
5. Whisk egg whites, sugar, and cream of tartar over simmering water to 160°F. Beat off the heat until stiff, glossy, and cool; beat in vanilla.
6. Pipe meringue swirls over the tarts and brown with a torch or brief broiler. Finish with raspberries.

Baker’s tips

Keep passion fruit as the loud note with only a few raspberries per shell, and brown the meringue quickly so the pastry stays crisp.