Milk
12 large eggs
12 tablespoons of sugar
1 teaspoon of vanilla extract
8 tablespoons of ground pecans
4 tablespoons of all-purpose flour
Fillings and toppings
2 3/4 cups of sugar
2 cups of water
250g of passionfruit pulp
6 egg whites
6 tablespoons of sugar
Milk
12 large eggs
12 tablespoons of sugar
1 teaspoon of vanilla extract
8 tablespoons of ground pecans
4 tablespoons of all-purpose flour
Fillings and toppings
2 3/4 cups of sugar
2 cups of water
250g of passionfruit pulp
6 egg whites
6 tablespoons of sugar
Milk
1 Preheat the oven to 200°C
In a stand mixer, beat the egg whites until they become stiff and fluffy
One by one, add the yolks and continue beating after each addition
Gradually add the sugar while still beating
Remove from the mixer and add vanilla extract, pecans, and flour
2 Gently mix with a spatula and pour into a removable-bottom tart pan that has been buttered and floured
Bake until the inserted toothpick comes out clean
Let it cool and then remove from the mold
Fillings
1 Place the sugar and water in a saucepan and cook over high heat until it forms a thick syrup
Add the passionfruit pulp and continue cooking until it reaches gelatinous consistency
Stir occasionally to prevent burning
Remove from the heat and let cool
2 Cut the cooled tart into two halves, horizontally, and fill with the passionfruit filling. Reserve
Beat the egg whites until they become stiff and fluffy
Add sugar and continue beating until stiff peaks form
Cover the tart with a layer of meringue
Decorate with caramel sauce and toasted pecans.
