To make these delicate little tartelettes you will need to make the Rich Sweet Shortcrust Pastry and the grapefruit curd beforehand. The good thing about this is that the various elements can be made in advance and then assembled on the day.

• Press the pastry into individual tart tins (this recipe should make 8-10 tartelettes).

• Chill the tins in the fridge for 2 - 3 hours, well wrapped in plastic wrap.

• Blind Bake the tart shells at 190*C, for 12 - 16 minutes covered with parchment paper, then for another 10 - 15 minutes once the paper is removed, at 180*C.

• The pastry has a high butter sugar content so will burn easily. Keep a careful watch on it as your oven may run a little hotter. The bottom should be light golden and dry and you can cover the sides with foil if they are browning too much.

• Cool the tart shells (and store for up to a day in an airtight container )

Once the tart shells are cooled fill with Grapefruit Curd, return to the fridge and chill for 2-3 hours.

When properly set you can start on the meringue.

• Gently whisk the whites of 6 eggs in a non-reactive bowl.

• Add 125ml granulated sugar and stir gently.

• Place the bowl over a pot of barely simmering water and continue to stir until the egg whites are warm.

• Remove from the hot water and whisk in a large pinch of Cream of Tartare

• With a handheld whisk, blend the meringue until it holds stiff, glossy peaks

Now finish off the tartelettes:

• turn on your grill and allow to heat

• top each tartelette with some meringue, making sure it covers the edges so it doesn’t pull away and shrink as it cooks.

• Place the tartelettes under the grill for a few minutes, allowing them to become golden. Watch carefully as they will burn quickly

• Allow the tartelettes to cool completely before serving

Thank you for trying a Vanielje Kitchen recipe.

I hope it fed you mind, body and soul.

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