5 large eggs
1 egg yolk (reserve white for the meringue).
200 g white sugar
1 blood orange, grated zest and juice
1 meyer lemon, grated zest and juice
2-3 mandarins, juice
200 ml double cream
4 egg whites
200 g sugar
1/3 cup water
** A batch of your favourite pie dough recipe is needed, you could make shortcrust pastry.
Heat oven to 220 C.
Pre-bake your shell or shells in the pans of your choice (you can do mini pies or a whole pie with this recipe). Prick the bottoms evenly and lightly with a fork and make sure to weigh them down with pie weights (line with baking paper).
Bake for 15 minutes until golden, then remove your shells to the counter and reduce your oven heat to 175 C.
Zest and juice your citrus.
Using a combination of your citrus choices, you should end up with 180 ml of liquid. Set aside in a bowl (combined).
Beat eggs, egg yolk and sugar together until smooth and foamy.
-- at this point put your shells back in the oven.
Beat the cream into the egg and sugar mixture, pour in the citrus juice and zest. Now pour evenly into your shells and bake them for 45 minutes to an hour until just set.
Remove the tart from the oven and allow to cool on a rack, turn the oven back to 220 C.
Beat egg whites to soft peaks.
In a small saucepan, combine the water and sugar and bring to a boil.
Boil until the mixture reaches 115 C, take the saucepan off the heat and gently poor into your egg white mixture while your beater is running on medium. Once all the syrup is in, beat on high until the bowl is cool to touch - about 15 minutes.
Top the tarts with the meringue and use the back of a spoon to create curls and peaks. Cover the entire filling.
Put the tarts back into the oven for 5 minutes until the tips are nice a brown. (do not move away from watching as after 2 minutes they can start to burn).
Credits: Beth Kirby