Pineapple, ginger & meringue tartlets

1. Preheat oven to 180°C (fan-forced). To prepare the tart cases, roughly cut circles of pastry to generously fit four 10cm individual tart tins. Gently press pastry rounds into tart tins, then trim away excess. Line with baking paper and pastry weights, place on a baking tray and bake for 10-12 minutes or until light golden. Remove weights and paper and bake for a further 5-8 minutes or until dry and crisp. Set aside to cool.
2. Meanwhile, combine pineapple, ½ cup sugar, vanilla, cinnamon quill, star anise, ginger and lime zest and juice in a medium saucepan over medium heat. Simmer for 10-15 minutes or until golden and reduced. Set aside to cool, then discard solids.
3. For the meringue, whisk egg whites in a large bowl until firm, peaks form. Gradually pour in remaining ½ cup sugar, whisking continuously, until meringue is stiff and glossy.
4. To assemble, spoon cooled pineapple jam into tart cases. Dollop or pipe over meringue, then toast with a blowtorch.

Cooking Tip: Want to make this recipe even simpler? Purchase good-quality tart cases from the bakery or frozen section of your local supermarket. If you’re feeding more than four people, consider a large tart case and double the jam and meringue components for some wow factor at the table!

Nutrition Tip: With a bright yellow colour, pineapple is a great source of potassium which can lower blood pressure, and vitamin C to boost immunity!