these little meringue tarts are so nice, they have a breton biscuit base laced with rosemary and a pink grapfruit curd topped with sweet italaian meringue. i adapted a recipe from rachel khoo and added rosemary and lemon and pink grapfruit.
recipe adapted from rachel khoo
For the grapefruit curd
1 unwaxed pink grapefruit, zest and juice only
zest of half a lemon
juice of half a lemon
1 free-range egg plus 1 egg yolk
pinch of salt
1 heaped tbsp cornflour
50g/1¾oz soft butter, cubed
To make the grapefruit curd
measure 90ml/6 tbsp of grapefruit juice into a pan and whisk together with the zest, sugar, salt and eggs over a gentle heat. Sift in the cornflour and continue to whisk. Don’t stop whisking at any point, otherwise the eggs will curdle. Once the curd is as thick as puréed tomatoes and has released a bubble or two, take it off the heat and whisk in the butter a cube at a time. Pour into a bowl and cover with clingfilm, placing it in direct contact with the curd to prevent a skin forming. Refrigerate for at least an hour (best overnight).
For the biscuit base
75g/2¾oz butter, very soft but not melted
a generous pinch of salt
½ unwaxed lemon, zest only
2 egg yolks
100g/3½oz plain flour
2 tsp baking powder
1/4 tsp finly chopped rosemary
To make the biscuit base, preheat the oven to 180C/350F/Gas 4 and butter 4 8x5cm/3x2in metal dessert rings.
Cream together the butter and sugar with the salt and lemon zest until fluffy and pale in colour. Add the egg yolks and continue to beat.
Sift the flour and baking powder together, add to the creamed mixture and continue beating until the dough comes together into a smooth paste.
Put the dough into a piping bag.
Pipe the dough into the rings in a spiral working from the outside towards the centre until the base is completely covered by a 3–4mm layer, then pipe a ring round the edge to create a little dip for the curd to sit in. Bake for 12–15 minutes or until golden.
Remove the biscuit base from the oven and leave to cool for a couple of minutes before running a small sharp knife around the inside of each ring to release the biscuit. Transfer the biscuits to a wire rack and leave to cool.
For the Italian meringue
2 egg whites roughly 60g/2¼oz)
pinch of salt
To make the meringue, put the sugar into a pan with 40ml/1fl oz water and place on a high heat. Bring to the soft-ball stage (118C on a sugar thermometer) which will take about 10 minutes
While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don’t pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff.
To assemble, place a generous spoonfull of the grapefruit curd on top of the biscuits, followed by the meringue. Either place under a very hot grill for a couple of minutes or use a blowtorch to brown.