I don’t know why you don’t see these instead of lemon meringues in restaurants. They are awesome! And super easy to make. If you really cannot be fussed to make the meringue, then just dollop over some sweetened whipped cream as I’ve shown below.
For the pastry
- 200g plain flour
- 100g cold unsalted butter
- 2 tbsp icing sugar
- pinch salt
- 1 medium egg
- 2 tbsp icy cold water
For the quick orange curd filling
- 2 medium oranges, zest and juice
- 1 medium lemon, zest and juice
- 225g caster sugar
- 110g soft unsalted butter
- 3 egg yolks
For a meringue topping
- 50g of egg whites (1 large egg)
- 110g caster sugar
- 2tbsp water
Or for a whipped cream topping
- 200ml double cream
- 3 tbsp icing sugar
- Food processor
- Electric whisk or KitchenAid with whisk attachment
- Eight 8cm ish mini tart cases
To make them
- First make the pastry but putting the flour, butter and icing sugar into a food processor and blitzing til it looks like breadcrumbs.
- Beat together the eggs and iced water and then slowly pour this into the food processor while it is running. You should get a dough ball form. If not add a little more water.
- Take the dough ball out of the processor, give it a light knead, wrap it in clingfilm and pop it in the fridge.
- Now make the curd. Put all the ingredients into a heavy bottomed pan on a super low heat and stir until the sugar has dissolved and the mixture is thick and gloopy. (If the heat is too high you will get scrambled eggs.
- Set aside and leave to cool.
- Take the pastry out of the fridge, divide it roughly into 8 pieces and then roll each piece out til it’s a few millimetres thick.
- Grease each tart tin and then line it with the pastry making sure to push the pastry into the edges.
- Cut off any excess and then prick all over lightly with a fork.
- Pop these into the freezer while you preheat the oven to 200C.
- Take them out of the oven, line them with cling film, foil or greaseproof paper and some kidney beans or rice and then pop them on a baking tray.
- Bake them for 15 minutes and then take the out the kidney beans/rice.
- Pop them all back in the oven for another 7 -10 minutes til they are all nicely browned and fully cooked.
- Leave them to cool while you make the meringue topping.
- Whisk the 50g of egg whites til you get lovely soft peaks.
- Heat the caster sugar and water until it’s syrupy and bubbly (about 115C on a sugar thermometer).
- Start whisking the eggs again and then slowly pour the sugar syrup into them in a thin stream and keep whisking til you get very stiff peaks.
- To make the cream filling instead, simply whisk the cream and icing sugar til it’s thick enough to blob!
- Assemble the tarts by pouring a little curd into each pastry case and then spooning over some of the meringue or cream topping. If you are feeling adventurous, you can pipe it using a star shaped nozzle.
You can of course use lemon curd for this recipe too or even lime, or passion fruit or mango or…..experiment and let me know how you get on!