250g caster sugar
5 large egg-whites, at 70 degrees
1 tablespoons of cornflour
Mix the flour and icing sugar using the flat beater inside a stand mixer adding the butter and blend to breadcrumbs on speed two (or rub in by hands). Add some egg and blend at one before the pastry is simply uniting (or make use of a blunt knife to combine). Pull the pastry along with your hands. Then wrap in clingfilm and rest within the fridge for 25 minutes. Unveil towards the thickness of the pound gold coin and line a 20ish cm tart tin (mine is loose bottomed for simple removal later) and slip it underneath the pastry by pulling the pastry up in the work surface. Push the pastry in to the edges from the tin and in to the sides then operate a moving pin over the top tin. A really fast and simple method to trim the pastry.
Pop the tin in to the fridge for fifteen minutes, preheat the oven to 180C/gas mark four, with one shelf in the center of the oven. Bake blind with baking beans or dried grain lining some greaseproof paper for around twenty minutes. Take away the greaseproof paper and beans and bake again before the pastry is totally baked through. Then leave to awesome.
Result in the orange filling. Take 125mls from the water and add cornflour - whisk well until combined. Inside a saucepan whisk the egg yolks, sugar, juice and remaining water. Add some cornflour mix after which put on hob, whisking constantly until it boils. Must take about eight minutes. Then remove in the heat once it's steamed continuously for just one minute, still whisking constantly. Add some zest, stir and transfer to some bowl. Cover in clingfilm and awesome within the fridge.
When the curd is awesome, preheat the oven to 180C/gas mark four making the meringue. Whisk the 70 degrees egg-whites to medium peaks after which add some castor sugar a teaspoon at any given time - 30 second times in between each teaspoon because this stops the meringue weeping within the oven by making certain all of the sugar dissolves. Add some cornflour. Whisk until at stiff peaks and incredibly glossy and white-colored. Spoon the cold curd in to the pastry situation, (warm curd helps make the pastry saturated and also the meringue slip from the top) then spoon/pipe the meringue outrageous beginning in the edges (ensuring the pastry is touched through the meringue) and dealing inwards (or even the filling will escape) then bake for 25 minutes before the top is gently browned and crusty. Leave to awesome within the tin for around 1.5 hrs before cutting and serving.
Holly's first book can be obtained for pre-order and it is known as Recipes from the Normal Mother.
