Ingredients

Method

For the meringue:
• 4 free-range egg whites
• 100 g caster sugar
• ¼ t salt
• ¼ t cream of tartar
• 1 t cornflour
For the filling:
• 6 free-range egg yolks
• ½ t salt
• 150 g caster sugar
• 2 t cornflour
• 3 t flour
• 1 cup water
• 15 g unsalted butter
• ½ cup grapefruit juice
• 1 t lime juice
• ½ t lime zest
• 1 sheet Woolworths frozen shortcrust pastry, thawed

Method

Ingredients

1. To make the meringue, beat the egg whites using a stand mixer until soft peaks form, then gradually add the sugar and beat until glossy. Add the remaining ingredients, spoon into a piping bag and set aside.

2. Preheat the oven to 180°C. To make the filling, whisk the egg yolks in a heatproof bowl. Combine the salt, sugar, cornflour and flour in saucepan that has a lid.

3. Stir in the water and bring to a boil over a medium heat. Keep stirring until thick, then reduce the heat to medium-low and cook for 1 minute.

4. Remove from the heat, then pour a small amount into the egg yolk mixture while stirring. Add the remaining mixture and stir until well combined. Return to the pan.

5. Bring to the boil again, reduce the heat to low and cook for 1 minute. Remove from the heat and whisk in the butter, grapefruit juice, lime juice and zest.

6. Place a sheet of clingwrap directly onto the surface to prevent a skin from forming.

7. Spray a 23 cm fluted tart case with nonstick spray, then drape the pastry over the case and press evenly into the case. Trim off any excess, cover with parchment paper and fill with rice. Blind bake for 20–30 minutes, or until the pastry is light golden. Remove the parchment paper and rice.

8. Pour the filling into the pastry case and bake for 10–15 minutes, or until set. Allow to cool, then pipe on the meringue and blowtorch until browned.

Photograph: Elsa Young
Recipes: Jes Doveton
Production: Khanaya Mzongwana

Find more tart recipes here.