Festive Finale

Fancy serving up something dramatically different for dessert? Have we got some beauties for you!

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.