Milk and honey meringue tarts
½ cup (125ml) single (pouring) cream ½ teaspoon vanilla bean paste
2 egg yolks
2 tablespoons honey
8 x 9cm store-bought pastry shells meringue
½ cup (110g) caster (superfine) sugar ½ teaspoon white vinegar
Preheat oven to 140°C (275°F). Place the cream and vanilla in a small saucepan over high heat and bring to just below the boil. Set aside. Place the yolks and honey in a medium heatproof bowl and set over a medium saucepan of just simmering water.
Using hand-held beaters, beat the yolk mixture for 4–5 minutes or until thick and pale. Remove from heat and whisk in the cream mixture. Strain.
Place the pastry shells on a large baking tray and divide the yolk mixture between each. Cook for 8–9 minutes or until just set. Allow to cool completely.
To make the meringue, place the eggwhites in the bowl of a stand mixer and whisk until soft peaks form. Gradually add the sugar, one tablespoon at a time, and beat for 4–5 minutes or until glossy and the sugar has dissolved. Add the vinegar and whisk for a further minute.
Place the meringue mixture in a piping bag fitted with a 1.5cm star-shaped nozzle. Pipe some of the meringue mixture onto the top of each tart. Using a kitchen blowtorch, torch each meringue until light golden. Serve. MAKES 8.