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Christmas meringue pies

• Good Food team

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MAKES 8

More effort

Prep: 1 hr

Cook: 35 mins

plus chilling and infusing

A star rating of 3.1 out of 5.6 ratingsRate

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Whip up these mini meringue pies for a buffet. To make one large tart instead, simply use a 20cm tart tin and follow the same method

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 175g plain flour

• 1 tbsp golden icing sugar

• 1 tsp ground cinnamon

• ¼ tsp ground cloves

• 100g cold butter

  chopped

• 1 egg yolk

For the clementine curd

• 2 tbsp cornflour

• 8 clementines

  zested and juiced (you need 125ml juice)

• 3 oranges

  juiced

• ½ lemon

  juiced

• 100g golden caster sugar

• 90g butter

  cut into small pieces

• 4 egg yolk

For the meringue

• 200g caster sugar
• 4 egg white

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Nutrition: Per pie

• kcal486
• fat23g
• saturates13g
• carbs62g
• sugars41g
• fibre2g
• protein6g
• salt0.8g

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Method

• step 1

  Make the pastry by pulsing the flour, icing sugar, spices and ½ tsp fine salt together in a food processor, then add the butter and pulse again until it looks like breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until it forms a ball. Wrap and chill for 30 mins.

• step 2

  For the curd, mix the cornflour with a splash of clementine juice to dissolve, then tip into a pan with the remaining juice, orange juice, clementine zest, lemon juice and sugar. Bring to a simmer briefly, then remove from the heat and whisk in the butter, a few pieces at a time, then whisk in the egg yolks thoroughly. Put back on a low heat, stirring constantly until thickened, then transfer to a bowl. Cover and leave to cool at room temperature.

• step 3

  Roll the pastry out (in two halves if you need to) to a few millimetres thick, and line eight individual tart tins about 8-9 cm wide. Trim the edges and chill for 10 mins. Heat the oven to 200C/180C fan/gas 6.

• step 4

  Line the pastry cases with a piece of parchment and some baking beans, and blind-bake on a large tray for 10 mins until golden brown.

• step 5

  Remove the beans and bake for a further 5-8 mins until the pastry is completely cooked, and looks dry and crisp. Leave to cool in the tins.

• step 6

  For the meringue, put the sugar in a pan with 50ml water. Bring to the boil and simmer until it reaches 116C on a sugar thermometer. At around 110C, whip the egg whites in a stand mixer to soft peaks. With the motor still running, slowly drizzle in the sugar syrup in a thin stream, then keep whisking until the meringue cools. Spoon into a piping bag with a round nozzle about 1cm wide.

• step 7

  Spoon the curd into another piping bag, and pipe an even layer into the base of the pastry cases, or spoon it in, smoothing over with the back of teaspoon.

• step 8

  Pipe blobs of meringue over the whole curd to form peaks. Use a blowtorch to briefly cook the meringue, or grill for 30 secs-1 min until golden. Serve straightaway.

RECIPE TIPS

MAKE AHEAD

The day before you want to serve the tarts, make the curd and chill, blind-bake the pastry cases and keep at room temperature. Make the meringue, cover and chill. Bring everything up to room temperature to assemble.

Recipe from Good Food magazine, November 2019

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A star rating of 3.1 out of 5.6 ratings

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