11 Mar 2015 No Bake Sweet
Mini tart cases are readily bought in supermarkets or speciality food stores. They can be filled with many things but the citrusy bite of this pink grapefruit filling with the soft meringue will have you racing back for more. As the meringue contains raw egg whites, it is not advisable for pregnant women, very young children or anyone frail. You can swap the grapefruit for 2 oranges, 3 lemons or 4 limes.
M A K E S 24
Set a medium saucepan with about 10cm of water on a medium heat and bring to a simmer. Place the pink grapefruit zest and juice, the sugar, butter and egg yolks into a large heatproof bowl and sit it on the pan of simmering water. Leave to cook and thicken enough to coat the back of a spoon, stirring occasionally. This should take 20-25 minutes.
Remove the bowl from the heat, press cling film directly on the surface to prevent a skin from forming and leave to cool.
Arrange the pastry cases on a large tray. Once cool, spoon the grapefruit filling into the cases to come just to the tops and set aside. These can be prepared a day in advance, keeping them chilled in the fridge until they are ready for topping and serving. Store in a baking tray that is deep enough to prevent a covering of cling film from sticking to the tops.
When ready to serve, prepare the meringue topping. Whisk the egg whites in a medium bowl with an electric mixer until soft peaks form. Add the sugar in a few batches, beating until it dissolves before adding the next, to give a smooth, thick and glossy meringue. Spoon the meringue into the piping bag.
Pipe the meringue generously on top of each pie in a decorative fashion to come nearly to the edge and to give about a 3cm- high peak. Use a blowtorch to turn the meringue evenly golden. Alternatively, give them a quick toasting under a hot grill. Arrange on a pretty platter or cake stand and serve immediately. Once topped, these are best eaten within the day.
This recipe is from my book, No-Bake Baking, available worldwide in all good bookstores and on Amazon.
Photo © Donal Skehan
Finely grated zest and juice of 1 pink grapefruit
75g caster sugar
50g unsalted butter
4 egg yolks
24 shop-bought mini shortcrust pastry cases
2 egg whites
100g caster sugar
Piping bag fitted with a plain 1.5 cm nozzle or a disposable piping bag snipped to this size opening
Blowtorch or grill