Meringue tarts with tea-soaked prunes

An afternoon tea that hints at spring is sure to put just that in to the step of invited guests. New season strawberries, or their Australian counterparts, if it's too early, will lift the spirits served in a simple cream sponge. There’s a plate of fluffy cloud-like meringues to float away on and pretty tea cups filled with fragrant infusions. The English have a tradition of soaking prunes in tea and the combination is delicious when paired with something sweet such as meringue. Dilmah Ceylon Gold is a full-bodied tea with full yet rounded tannins that balance the sweetness of the prunes. Buy online at thedilmahshop.co.nz. Start this recipe 12 hours in advance.

Serves 6

24 pitted prunes, each halved lengthways 100ml freshly brewed Dilmah Ceylon Gold tea 6 x 8cm diameter bought or homemade sweet

short pastry cases

2 large egg whites

120g caster sugar

½ tsp vanilla extract 1 2 3 4 5 6 Put the prunes into a small bowl. Add the tea, mix well and set aside for 12 hours at room temperature. The tea will be absorbed by the prunes.

Heat the oven to 150C.

Place the tart cases on an ovenproof tray. Put eight prune halves in the bottom of each tart case. Reserve.

Put the egg whites into a bowl or electric mixer and beat until stiff and just starting to become dry. Start adding the sugar a little at a time, beating well after each addition. The mixture should be very thick and glossy. Stir in the vanilla extract. This is the meringue mixture.

Spoon a sixth of the meringue mixture on top of each tart and use a knife to even up the mixture so there are no gaps. Place in the oven for 15-20 minutes or until browned and starting to crack. Remove from the oven and cool completely. Good with whipped cream.