Orange meringue tartlets

Method

• 1
  Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add 1 egg yolk and the water. Pulse until dough just comes together. Turn onto a clean work surface. Shape into a 12cm log. Wrap in plastic wrap and place in the fridge for 1 hour to rest.
• 2
  Preheat oven to 200°C. Cut the pastry log into 12 equal portions. Roll out 1 portion between 2 sheets of non-stick baking paper until 3mm thick. Use a 7cm pastry cutter to cut a disc from the pastry. Repeat with the remaining dough portions. Line twelve 11/2-tablespoon capacity patty pans with pastry discs. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Prick pastry all over with a fork. Bake for 12-15 minutes or until golden. Set aside to cool.
• 3
  Meanwhile, whisk the cornflour, 70g (1/3 cup) caster sugar and the remaining egg yolks in a small bowl. Bring the orange juice just to the boil in a saucepan over medium heat. Add to egg mixture, whisking constantly. Pour into the saucepan. Stir over low heat for 3 minutes or until just boiling. Stir in the extra butter. Transfer the curd to a small bowl. Cover the surface with plastic wrap. Set aside to cool.
• 4
  Increase oven to 220°C. Divide the orange curd among the pastry cases. Use an electric beater to beat the egg whites in a bowl until soft peaks form. Add the remaining caster sugar, 1 tablespoon at a time, beating until thick and glossy. Spoon into a piping bag fitted with a 1cm plain nozzle. Pipe meringue over the curd. Use a flat-bladed knife to create peaks. Bake for 3-4 minutes or until lightly browned. Set aside in the pans to cool.