Orange meringue tarts

So I had some left over orange pastry that was intended for my orange mince pies but now that it is January I figure I might as well think of something else to do with it. I decided to try a twist on a lemon meringue tart. I made 12 mini tarts. This is loosely based on a recipe for Blood Orange Meringue Tarts in The Australian Women's Weekly Complete Book of Cupcakes and Baking.

For the orange pastry
250g plain flour
20g caster sugar
125g butter
Orange zest
Orange juice to bring the pastry together

Method

1. Rub butter and flour together.
   
2. Add sugar and orange zest.
   
3. Use the orange juice to bring the pastry together.
   
4. Knead the pastry.
   
5. Roll out to 4mm thin and cut out rounds and fit them into a muffin tin. I used a flower shaped cutter. Prick the pastry all over.
   
6. Place the muffin tin and pastry into the fridge for 30 mins.
7. If you have baking beans line the cases with baking parchment and add the baking beans. Bake for 10 minutes in the oven at 180C.

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For the orange curd
110g caster sugar
160ml orange juice
2 tablespoons water
75g unsalted butter
2 yolks (save the whites for the meringue)
2 tablespoons cornflower




Method

1. Melt the sugar and cornflower in a pan.
2. Gradually stir in the orange juice until smooth.
3. Cook stirring until the mixture thickens then take off the heat and stir in the butter and yolks.
4. Cool and then pour into the cooked pastry cases.
5. Place in the fridge for an hour to set.

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For the meringue
Two egg whites
110g caster sugar

Method

1. Beat whites until there are soft peaks
2. Gradually combine sugar.
3. Pipe the meringues onto the tarts. 
4. Bake at 220C for 3 minutes.

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I am entering this into Tea Time Treats organised by Karen at Lavender and Lovage and Kate at What Kate Baked. This months theme is Sweet Pastries and Breads.

I am also adding this to the #citruslove blog hop currently being hosted by mis pensamientos.

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