Seville Orange Meringue Tart

Combine flour, icing sugar, and salt in a food processor. Pulse briefly to mix, then add cold cubed butter and pulse until the mixture resembles fine breadcrumbs.

Add the egg yolks and pulse until the dough just starts to clump together. If too dry, add cold water 1 teaspoon at a time. Form into a disc, wrap in plastic, and chill for 30 minutes.

Preheat oven to 190°C/375°F. Roll out the pastry on a lightly floured surface to 3mm thickness. Line a 23cm tart tin, trim excess, dock the base with a fork, and chill for another 15 minutes.

Line the pastry case with parchment paper and fill with baking beans. Blind bake for 15 minutes. Remove beans and paper, then bake for another 5-10 minutes until the base is pale golden and sandy to the touch. Reduce oven to 160°C/320°F.

While the shell finishes baking, make the filling. Whisk sugar, cornstarch, water, Seville orange juice, and zest in a saucepan. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens significantly.

Remove from heat. Whisk a small amount of the hot mixture into the egg yolks to temper them, then pour the yolks back into the saucepan. Return to low heat and whisk vigorously for 1-2 minutes without boiling. Stir in the butter until melted.

Pour the hot filling directly into the baked pastry shell. It is important the filling is hot when the meringue is added to help cook the base of the meringue.

In a clean, grease-free bowl, whisk egg whites until soft peaks form. Gradually add the caster sugar mixed with cornstarch, a tablespoon at a time, whisking continuously until the meringue is stiff, glossy, and holds sharp peaks.

Spoon the meringue over the hot filling, starting at the edges and sealing the meringue against the pastry crust to prevent shrinking. Use a spoon to create swirls and peaks.

Bake at 160°C/320°F for 25-30 minutes until the meringue is crisp on the outside and lightly golden brown. Allow to cool completely in the tin before slicing.