Strawberry meringue tarts

Method

• 1
  To make the pastry, process the flour, butter, hazelnut meal and icing sugar in a food processor until it resembles fine breadcrumbs. Add egg yolk and water, processing until it just comes together.
• 2
  Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
• 3
  Preheat oven to 200°C. Roll out pastry on a lightly floured surface until 3mm thick. Use a round 7cm pastry cutter to cut 34 discs from the pastry. Use to line thirty-four 30ml (1 1/2-tablespoon) capacity mini muffin pans. Use a fork to prick bases all over. Bake for 10 minutes.
• 4
  Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, beating until thick and glossy. Transfer the meringue mixture to a piping bag fitted with a 1cm fluted nozzle.
• 5
  Divide the jam among the pastry cases. Pipe the meringue mixture on top. Bake for 5 minutes or until browned.