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Hawaii Recipes

South Shore Lilikoi Meringue Tartelette

Source: Chef Olivier Carlut, Hyatt Regency Kauai

½ C lilikoi puree
4 oz sugar
3 oz butter
2 ea whole eggs
Bring to a boil the butter, sugar and passion fruit puree. In bain marie (hot water bath or double boiler), add the eggs and stir until the mixture boils again. Pour the hot filling into the tartelette and set aside to cool.

Sugar Tartelette
3 ½ oz butter
3 ½ oz sugar
1 ea whole egg
7 oz all-purpose flour
1/2 tsp. vanilla extract
Make the sugar dough a day before. Beat the butter, the sugar and vanilla.
Add the egg and 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.

Meringue
3 ea egg whites
5 oz sugar
2 T water
Combine the water and 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.

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