Clementine tart with Italian meringue and caramelised macadamias

Ingredients

Store Cupboard

  • 165g of eggs
  • 300g of sugar
  • 160g of icing sugar, sifted
  • 80g of eggs
  • 400g of plain flour
  • 2g of fine sea salt
  • 1 egg yolk, beaten for egg wash
  • 300g of sugar
  • 150g of egg white
  • 20g of sugar
  • 100g of macadamia nuts
  • icing sugar

Fruit & Vegetables

  • 500g of fresh clementine juice, reduced to 250g
  • 3 clementines, zest only
  • 5 clementine segments

Dairy

  • 100g of double cream
  • 100g of whipping cream
  • 200g of unsalted butter, soft
  • 20g of butter

Beverages

  • 100g of water
  • 10ml of water