Roll the pastry (between two sheets of plastic wrap or parchment if it is a little soft) to fit a 10-inch tart pan ... Pipe the meringue over the citrus sauce using a large star tip (or swirl ...

Spoon the meringue on top of the pie, making decorative swirls. Lightly brown the top of the meringue with a kitchen torch, and serve at room temperature. (Published 2011) ...

There’s a story for every slice of pie that street vendor Jashmine ... a sophistication in texture and taste. In fine dining restaurants, complex desserts are plated with garnishes.

The tart shells can be baked in advance. The filling shouldn’t be baked more than a couple of hours before serving, or it will make the shells soggy. Add and torch the meringue at the last moment.

Makes: 1x20cm tart A great summer treat, any fruit will work well, just pile high and top with crushed meringue and drizzle ... until your mixture looks like fine breadcrumbs.