If you are not follwoing Aus Masterchef

can you please cut and paste me the recipe from peter and kates private masterclass with the french pastry chef that made minii lemon meringue tarts!these looked amazing and the pastry recipe seemed so simple

try this link http://www.masterchef.com.au/baked-lemon-meringue-tart.htm

I assume it's cos you don't want to see any spoiler and so don't want to click on the link!

Sweet dough
90g unsalted butter
50g caster sugar
1 pinch salt
1 vanilla bean, seeds scrapped and bean discarded
1 egg
20g almond meal
160g plain flour

Lemon curd filling
30g pouring cream
Juice and zest of 1 lemon
2 egg yolks
30g caster sugar
30g butter, diced

Meringue
2 egg whites
140g caster sugar

Candied lemon and orange zest, to decorate
Dried and crystallised lemon peel, to decorate

Method

Sweet Dough

1. Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.

2. Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.

3. Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.

4. Bake at 160°C for approximately 20-25 minutes or until golden.

Baked Lemon Meringue Tart

1. Preheat oven to 90⁰C.

2. Pour cream, lemon juice and zest into a small saucepan and bring to the boil over a medium heat.

3. Whisk egg yolks and sugar in a bowl, add half the cream and juice mixture and whisk to combine. Pour back into the saucepan with remaining cream and cook, whisking until mixture comes to the boil and thickens.

4. Pass through a fine sieve and whisk in butter until thick and glossy. Allow to chill for 30 minutes. Spoon into a piping bag and pipe into baked tart shells.

5. For meringue, beat egg whites to soft peaks. Gradually add caster sugar, beating well between each addition until dissolved.

6. Pipe meringue onto the filled tartlet cases and brown with a blow torch.

7. Garnish with candied lemon and orange zest and dried and crystallised lemon peel.

If you are following it (as am I) I loved tonight - talk about bringing the egos down a peg or two.

thanks so much, there has been a few recipes i wanna search but know i will see the winner on all of the pages if i do

That's cool - I don't mind looking for you.I watch the show most nights but I'm not worried about knowing who might win, and I'd never put up any spoiler info.

Sumstyle - would you mind checking the quantity of cream!30 ml doesn't seem like enough and I wonder if it is 300 ml that's called for.

Hi davidt4/Helen, obviously I'm not sumstyle but I can answer your question re the cream because I'm like sumstyle in that I enjoy watching Masterchef even though I do already know who actually wins.

So to your cream query - the cream quantity as shown on the website is exactly as posted by sumstyle. :-))

Ask away fee1965 - like sumstyle, I'm happy to copy and paste the recipes so that the identity of the winner can remain a 'wait and see'/surprise for those who want it to be that way - I already know but still watch the show with my DH who is quite definite that he does not want to know!:-))

Thanks for that Shirley.So it really is a lemon curd with a tiny amount of cream added.The reason I asked is that the quantity of mixture shown on the program looked a lot bigger than that - maybe it was a commercial quantity.

you can find master chef recipes on the tvnz site, through tv on demand, and it doesn't show who the winner is.