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Orange meringue tartlets
Orange meringue tartlets
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Orange curd topped with fluffy meringue.
Ingredients:
  • 3 egg whites
  • 190g (1 1/4 cups) plain flour
  • 24.00 gm pure icing sugar
  • 80g chilled butter, chopped
  • 3 egg yolks
  • 30.00 gm chilled water
  • 10.00 gm cornflour
  • 220g caster sugar
  • 185ml (3/4 cup) strained fresh orange juice
  • 15g butter, extra
Instructions:
  • In a food processor, blend flour, icing sugar, and butter until the mixture resembles fine breadcrumbs. Add 1 egg yolk and water, pulse until dough forms. Shape into a 12cm log on a clean surface, wrap in plastic, and refrigerate for 1 hour.
  • Preheat the oven to 200°C. Divide the pastry log into 12 equal portions and roll out each portion between non-stick baking paper to 3mm thickness. Use a 7cm pastry cutter to cut out discs. Line twelve 1 1/2-tablespoon capacity patty pans with the pastry discs and refrigerate for 30 minutes. Prick the pastry with a fork, then bake for 12-15 minutes until golden. Let it cool before using.
  • Whisk together cornflour, 70g (1/3 cup) caster sugar, and remaining egg yolks in a small bowl. Heat orange juice until just boiling, then add to the egg mixture while whisking constantly. Cook over low heat for 3 minutes until just boiling. Stir in extra butter, then transfer the curd to a small bowl. Cover with plastic wrap and let it cool.
  • Preheat the oven to 220°C. Fill the pastry cases with the orange curd. In a bowl, use an electric beater to whip the egg whites until soft peaks form. Gradually add the rest of the caster sugar, beating until the mixture is thick and glossy. Transfer the meringue to a piping bag fitted with a 1cm plain nozzle. Pipe the meringue over the curd and use a knife to create peaks. Bake for 3-4 minutes until lightly browned. Let them cool in the pans.

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