Do

1. Make pie crust according to directions. Line 6 individual size tart tins, or one 21cm tart tin (preferably with removable base) with the pastry. Preheat oven to 180°C and blind bake pie crust 30 minutes. Remove beads and set tart shell aside. (If doing smaller tarts, check if pastry is cooked after 20 minutes.)

2. To make filling place all filling ingredients into Thermomix bowl.

3. Cook 5 min/90°C/speed 4.

4. Add cold water through hole in the lid. Cook 5 min/90°C/speed 4.

5. Cook further few minutes if needed until coating the back of a spoon.

6. The taste should be quite tart as opposed to sweet. We are going to add a lot of sweetness with the meringue.

7. Spread into warm cooked pie crust.

8. Meanwhile in clean, dry Thermomix bowl place egg whites, cream of tartar and whip 5 min/Butterfly/Speed 3/MC off

9. Add heated sugar slowly through hole in lid and keep beating 6 min/Butterfly/50°C/speed 3. Add vanilla in during the last minute. Whip further 10 min/Butterfly/speed 3/MC off.

10. Dollop meringue mix onto pie, carefully covering all the filling mix. (This will prevent 'weeping' of the meringue...and you know I hate to make a meringue cry!)

11. Torch with a kitchen torch or place into an oven with a grill function for 10 minutes at 180°C. Keep an eye on this as you don't want burnt meringue!