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 ITALIAN MERINGUE

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.

4 Spoon meringue onto tarts. Place under a hot grill or, using a blowtorch, toast meringue until evenly golden. Remove from tins and serve.

CHESTNUT FILLING

Combine chestnut puree, rind and Cointreau in a small bowl and whisk until smooth.

ITALIAN MERINGUE

Place sugar in a heavy-based saucepan, add ¼ cup (60ml) water and stir over low heat until sugar dissolves. Increase heat to high and cook until syrup reaches 115°C on a sugar thermometer; remove from heat. Meanwhile, using a Kenwood electric mixer, whisk egg whites in a large clean, dry bowl until soft peaks form. With motor running, slowly add hot syrup and whisk for 5 minutes. Reduce speed to low and whisk until cooled, thick and glossy.