Christmas Clementine and Drambuie Meringue Tartlets
Classic Christmas flavours combined which will leave your guests feeling truly spoiled. Worth the extra effort for a delicious fresh and light dessert.
- Preparation Time35 minutes + Chilling time
- Cooking Time45 minutes
FOR THE CASES
- 175g plain flour
- 100g cold butter, cubed
- 75g icing sugar
- 1 egg yolk
FOR THE FILLING
- 2.5tsp cornflour
- 100g caster sugar
- Zest of 4 clementine
- 150ml clementine juice, strained
- 2 juiced lemons, strained
- 85g butter, cubed
- 3 egg yolks and 1 whole egg, beaten
- 1.5 tbsp Drambuie Drambuie Whisky Liqueur
FOR THE MERINGUE
- 4 egg whites, room temperature
- 200g caster sugar
- Pinch salt
1. To make the tartlet cases, rub the flour, butter and icing sugar between your fingertips until it resembles breadcrumbs. Add the egg yolk and 1 tablespoon of cold water.
2. Use a butter knife to mix it together, then tip out onto a surface and bring it together with your hands, being careful not to overwork the dough. Wrap in clingfilm and chill in the fridge for 30 minutes. Grease 6 x 10cm fluted tart tins.
3. Roll out the pastry to 3mm thick.
4. Using a 12cm cutter, stamp out six rounds from the pastry and place into the tartlet tins, using your fingers to gently push the pasty into the fluted sides. Cut off any excess pastry.
5. Place in the fridge to chill while you preheat the oven to 200ºC / 180º fan / gas mark 6.
6. Prick the bases of the pastry with a fork, line with a circle of greaseproof paper and baking beans, then bake blind for 10 minutes.
7. Remove from the oven and take out the baking beans and paper. Bake in the oven for another 5 minutes, until cooked through. Remove from the oven and set aside to cool. This can be done a day ahead if needed.
8. To make the filing, mix together the cornflour, sugar and clementine zest in a pan. Gradually stir in the clementine juice. Pour the lemon juice into a jug and make the quantity up to 200ml with water. Add to the pan. Cook over a medium heat, stirring continuously, until smooth and thickened.
9. As soon the mixture begins to simmer, remove from the heat and whisk in the butter.
10. Once melted whisk in the eggs and continue to heat very gently, stirring continuously, for a few minutes until thickened. The mixture should plop from a spoon when ready.
11. Remove from the heat, stir in the Drambuie and set aside until cooled. This can be done a day ahead and stored in the fridge. Give it a quick whisk when you are ready to use it.
12. To make the meringue, combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Gently whisk the mixture until the sugar has dissolved. Keep whisking until the mixture until it is no longer grainy. Remove from the heat then whisk with an electric whisk until thick and reaching stiff peaks.
13. Spoon the clementine curd into the pastry cases, then use a teaspoon to top the curd with the meringue. Use a chef’s blowtorch to caramelise the meringue.