Calamansi Meringue Tart with Toasted Macadamia Nuts - Recipe

A citrus fruit from the Philippines, calamansi - also called calamondin - is tiny, about 2cm in diameter, but it is intense and tart, with a distinctive flavour. The fruit is usually harvested when the rind is still green, but inside the flesh is bright orange. It makes a fantastic drink - stir it into tonic water, and add a shot or two of rum if you want an alcoholic drink.

This fruit is too small to juice with a standard citrus juicer. The easiest way to juice calamansi is to cut each one in half and squeeze by hand, then strain the juice through a sieve, pressing the pulp and seeds to extract every last drop. You will need at least 30 calamansi to get enough juice for these tarts (don't worry - you can use store-bought fresh calamansi juice). Adding crème fraîche to the filling balances the acidity of the fruit, making it less sharp.

Use individual-serving shallow pans or rings for these tarts. Pans/rings that are 11cm (4⅓ in) in diameter and 2cm (⅞ in) deep will give five generously-sized tarts. For more modest appetites, use pans/rings that are 8cm (3⅛ in) or 9cm (3½ in) in diameter and 2cm deep, which make six or seven tartlets, respectively.

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.