Blood orange meringue pies

Makes 12 TARTLETS Desserts and puddings

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Method

Make the blood orange curd first, as it needs plenty of time to set before use. Weigh out the blood orange juice, zest, eggs and caster sugar into a heatproof bowl set over a pan of simmering water. Whisk the mixture constantly until it reaches 80C on a digital thermometer. This is key because the eggs need to be fully cooked in order for the finished cream to set with the correct consistency.

Once the mixture comes to temperature, strain through a fine sieve to remove the zest and achieve a silky texture. Either transfer the mixture into the bowl of a food processor or use a stick blender to incorporate the butter into the hot mixture. Blend it in slowly, piece by piece, making sure it gets fully incorporated.

When all of the butter has been added and the curd is fully blended, pour into an airtight container. Press a layer of cling film onto the surface of the cream to prevent a skin forming on top and chill for at least 4 hours, although ideally overnight, until set but still spreadable. It will keep well, chilled, for up to 1 week.

Preheat the oven to 160C/ 140C Fan/Gas 4. Retrieve the rested pastry and roll out on a lightly floured work surface, until 2-3 mm thick. Cut into 12 large discs, then use to line the 8cm tart rings. Trim off any excess, then place on a lined baking sheet. Line each tart with a piece of crumpled greaseproof paper and fill with rice or lentils. Crumpling the paper makes it more pliable and softer, so less likely to damage or break the pastry. Smaller grains work best for this, as the cases are quite delicate and can be damaged easily.

Blind-bake the tart shells for roughly 15 minutes before carefully removing the rice and greaseproof paper and baking for a further 10 minutes, or until the inside is evenly baked and deep golden brown. Don’t be afraid to cook them for longer than you would normally expect to – the cases have to hold up to high-moisture toppings, so the crisper, the better. Baking directly on the baking sheet helps with this as well.

Once cooked, remove each tart ring gently and set aside to cool. The cases will keep in an airtight container for up to 2 weeks.

To assemble (always do this on the day of eating, otherwise the tart cases will go soft), retrieve the curd and spoon into the cases. Use a small offset palette knife to smooth the surface and scrape off any excess. Pipe the meringue on top and use another palette knife to swirl the meringue to form a pretty ‘swoosh’. Blow-torch the topping to set. These are best enjoyed on the day.

Italian Meringue

MAKES AROUND 400G

In a saucepan, bring the sugar and 100ml water to the boil at the same time as placing the egg whites into a very clean bowl of a free-standing mixer.

Once the sugar syrup reaches 110C on a digital thermometer, begin to whisk the eggs on a high speed. Once the sugar reaches 118C, remove from the heat.

When the eggs are thick and glossy, pour the hot syrup into the mixer and turn down to a medium speed. You want to do this slowly and steadily so as not to lose too much air.

Continue to whisk until the mixture has cooled and is thick and glossy. Use immediately or keep, chilled, in an airtight container for up to 1 week.

Sweet Pastry

MAKES 1 X 30CM TART

In the bowl of a food processor, weigh out all the ingredients and blitz on a high speed until the mixture resembles a crumble-like consistency. Stop the machine and scrape down the sides. Blitz again, stopping when the mixture combines and forms a dough. Alternatively, you can do this by hand, working the butter into the flour and icing sugar until you have a sand-like texture. Add the egg, then work gently to bring your dough together.

Once combined, flatten into a rough rectangle 2cm thick. This helps chill the dough faster and makes it easier for you to roll out. Cover with cling film and chill for at least 30 minutes. This will keep well, chilled, for up to 3 days.