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Step 1

Parbake the Pampas Unbaked Shells by filling them with rice and placing them in the oven at 150 degrees Celsius for 10 to 15 minutes.

Step 2

To make the lemon curd, add the diced butter to a mixing bowl, along with the caster sugar and five eggs. In a separate bowl, whisk together the White Wings Cornflour and lemon juice. Once it forms a paste, pour it into the egg and butter mix. Place the bowl over a pot of boiling water and whisk together the items until they thicken. Once the mixture becomes thick, pour it into a bowl and place it in the fridge to cool down.

Step 3

For the meringue, add the caster sugar to a pot with a drop of water. Over a low heat, whisk the ingredients together until it comes to a boil. In a mixing bowl, crack the egg whites and whisk. While whisking, slowly add the caster sugar mixture. Keep it on a medium speed until the mixture forms a thick meringue.

Step 4

Fill a piping bag with the meringue and another with the lemon curd mixture. Fill the shells with the lemon curd, then cover the tops with a layer of meringue. Blowtorch the top of the meringue to give the tarts a nice scorch look.