Clementine tart with Italian meringue and caramelised macadamias
by Graham Hornigold
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Ingredients
Store Cupboard
245g of eggs
620g of sugar
161g of icing sugar, sifted
400g of plain flour
2g of fine sea salt
1 egg yolk, beaten for egg wash
150g of egg white
100g of macadamia nuts
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
110g of water