Blood Orange Meringue Tartlets – Prahran Market

Ingredients

• Blood Orange Curd:
• 1½ tsp finely grated blood orange rind
• 125ml blood orange juice, strained
• 155g caster sugar
• 100g butter, chopped into cubes
• 4 egg yolks, lightly whisked
• Shortcrust Pastry:
• 250g plain flour
• 125g unsalted butter, chilled, chopped into small cubes
• 1 egg, chilled and whisked
• Meringue:
• 2 egg whites, room temperature
• pinch of salt
• 110g caster sugar
• To Decorate:
• Cooked Sago
• Sprigs of rosemary
• Blood orange segments
• Dried rose petals / edible flowers (optional)
• Edible gold leaf (optional)