Ingredients

175g plain flour

1 tbsp golden icing sugar

1 tsp ground cinnamon

¼ tsp ground cloves

100g cold butter, chopped

1 egg yolk

2 tbsp cornflour

8 clementines, zested and juiced (125ml juice required)

3 oranges, juiced

½ lemon, juiced

100g golden caster sugar

90g butter, cut into small pieces

4 egg yolks

200g caster sugar

4 egg whites

Instructions

Step 1: Make the pastry by pulsing the flour, icing sugar, spices, and ½ tsp fine salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, pulsing until the dough forms a ball. Wrap in cling film and chill for 30 minutes.

Step 2: For the curd, mix the cornflour with a splash of clementine juice to dissolve. Pour into a pan along with the remaining clementine juice, orange juice, clementine zest, lemon juice, and sugar. Bring briefly to a simmer, then remove from heat. Whisk in the butter piece by piece, then whisk in the egg yolks thoroughly. Return to low heat, stirring constantly until thickened. Transfer to a bowl, cover, and let cool to room temperature.

Step 3: Roll out the pastry to a few millimeters thick and line eight tart tins (8-9 cm wide). Trim edges and chill for 10 minutes. Heat oven to 200°C (180°C fan/gas 6).

Step 4: Line the pastry cases with parchment and baking beans. Blind-bake on a large tray for 10 minutes until golden brown. Remove beans and bake for another 5-8 minutes until dry and crisp. Leave to cool in the tins.

Step 5: To make the meringue, combine the caster sugar with 50ml water in a pan. Bring to a boil and simmer until it reaches 116°C on a sugar thermometer. When the syrup is about 110°C, whip the egg whites to soft peaks in a stand mixer. With the mixer running, slowly drizzle in the hot sugar syrup, then continue whisking until the meringue cools. Spoon into a piping bag fitted with a 1cm round nozzle.

Step 6: Fill another piping bag with the cooled curd. Pipe an even layer of curd into each pastry case or spoon it in and smooth with the back of a teaspoon.

Step 7: Pipe blobs of meringue over the curd to form peaks. Use a blowtorch briefly to brown the meringue or place under a grill for 30 seconds to 1 minute until golden. Serve immediately.

Tips & Variations

Make the curd and blind-bake the pastry a day ahead, then keep the meringue covered and chilled until ready to assemble for easier preparation.

If you don’t have a blowtorch, a quick grill browning works just as well to add a toasted finish to the meringue.

For an extra festive touch, sprinkle a little finely grated orange zest or crushed pistachios over the meringue before serving.

FAQs

Can I prepare the pastry and curd in advance?

Yes, you can make the curd and blind-bake the pastry cases a day before serving. Keep the curd chilled and the pastry at room temperature until ready to assemble with the meringue.

How do I know when my sugar syrup is at the right temperature for the meringue?

Use a sugar thermometer to ensure the syrup reaches 116°C. Without a thermometer, bring the syrup to a rapid boil and test a small drop in cold water—it should form a firm but pliable thread.