CHESTNUT MERINGUE TARTS
PREP + COOK TIME 1 HOUR 5 MINUTES MAKES 6
2 cups (300g) plain flour
½ cup (110g) caster sugar
150g cold unsalted butter, chopped coarsely
2 tablespoons lemon juice
2 tablespoons iced water, approximately
CHESTNUT FILLING
3 cups (600g) sweetened chestnut puree (see notes)
2 tablespoons finely grated orange rind
2 tablespoons Cointreau or orange liqueur
ITALIAN MERINGUE
1½ cups (330g) caster sugar
4 egg whites
1 Using the Kenwood food processor attachment, process flour, sugar and a pinch of salt until combined. Add butter and pulse until mixture resembles coarse breadcrumbs. Add juice and water; pulse until mixture comes together. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour.
2 Roll out pastry on a lightly floured surface to 2mm thick. Line six 10cm (base measurement) tart tins with pastry. Trim and freeze for 20 minutes.
3 Preheat oven to 180°C/160°C fan. Line pastry with baking paper, fill with pastry weights or rice and bake blind for 15 minutes. Remove paper and rice;bake for a further 10-15 minutes or until golden and crisp. Remove and cool in tins to room temperature.
4 Make chestnut filling. Spoon filling into tart cases; smooth tops. Refrigerate until needed.
5 Make Italian meringue.
6 Spoon meringue onto tarts. Place under a hot grill or, using a blowtorch, toast meringue until evenly golden. Remove from tins and serve.
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.
