Christmas meringue pies served on plates

Christmas meringue pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus chilling and infusing
  • More effort
  • MAKES 8

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
Nutrition: Per pie
NutrientUnit
kcal486
fat23g
saturates13g
carbs62g
sugars41g
fibre2g
protein6g
salt0.8g
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Ingredients

For the clementine curd

For the meringue

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.

Goes well with

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    Rating: 4 out of 5.3 ratings
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