Serves: 4

Prep time: 30 mins

You’ll need:

Pre-made shortcrust pastry

1 jar Thursday Cottage Blackcurrant Curd

For the meringue:

4 egg whites


250g caster sugar


80ml water

Method:

1. Blind bake your pastry in a 9-inch tart tin at 180°C for 15 mins, until golden and cooked. Let it cool.
2. In a clean bowl, whisk egg whites until stiff peaks form.
3. Meanwhile, heat sugar + water in a pan to 120°C (approx. 5–8 mins).
4. Slowly pour the hot syrup into the egg whites while whisking—keep whisking until cool and silky smooth.
5. Spoon the curd into your cooled tart case, then top with your glossy meringue.
6. Finish with a blowtorch or pop under a hot grill until the meringue is lightly golden.
7. Serve immediately!

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