Lime meringue tarts
For the pastry
- 50g/2oz pistachio nuts
- 100g/4oz plain flour, sifted
- pinch of salt
- 75g/3oz butter, diced
- 50g/2oz icing sugar
- 2 medium eggs
For the pastry
- 1 egg plus 3 egg yolks
- grated zest and juice of 5 limes
- 200g/7oz caster sugar
- 150ml/5fl oz double cream
Preheat the oven to 190°C/375°F/Gas mark 5. Grease and flour six tartlet tins measuring 8 x 2.5cm/3 1⁄4 x 1in.
To make the pastry, chop the pistachios in a blender or food processor for 30 seconds. Add the flour, salt and butter, and pulse until the mixture resembles crumbs. Add the icing sugar and pulse to mix. Separate the eggs, put 1 egg white to one side for the meringue and discard the other. Add the yolks to the mixture, and pulse until it just holds together.
Turn the dough on to a lightly floured work surface, and knead gently to bring the mixture together. Roll out the pastry and use to line the tins, pressing well into the edges and trimming off any excess pastry. Cover with cling film and chill for 30 minutes.
Put the tins on a baking sheet, line with foil and fill with baking beans. Bake for 10 minutes. Remove the foil and beans, and bake for a further 10–12 minutes until just cooked. Remove from the oven, and reduce the temperature to 180°C/350°F/Gas mark 4.
Meanwhile, to make the filling, put the egg and egg yolks into a small pan, add the lime zest and juice, 150g/5oz of the caster sugar and the cream. Cook over a medium heat for 5 minutes, stirring regularly, until the custard has thickened and is smooth. Pour into a large bowl and allow to cool. Spoon the lime filling into the pastry cases.
Put the reserved egg white into a bowl and whisk until it stands in stiff peaks. Add the remaining sugar a little at a time, and continue to beat until the mixture is stiff and shiny. Put in a piping bag fitted with a round 1cm/1⁄2in nozzle, and pipe around the edge of the tarts.
Bake the tarts for 10 minutes or until the meringue is hard to the touch. Serve hot or cold.