Little Salted Caramel Meringue Pies
Little Salted Caramel Meringue Pies


397g can sweetened condensed milk

30g butter

90g golden syrup or treacle

2 teaspoons sea salt flakes

60ml single cream



150g plain flour

55g icing sugar

90g butter, chopped

1 egg yolk

1 tablespoon iced water, approximately



4 egg whites

220g caster sugar


1     Make pastry.

2     Grease eight 8cm round loose-based fluted flan pans. Divide pastry into eight portions. Roll a portion of pastry at a time between sheets of baking paper until large enough to line pans. Ease pastry into pans, press into sides; trim edges. Prick bases with a fork. Place on an oven tray; refrigerate for 20 minutes.

3     Meanwhile, preheat oven to 180°C/160°C fan.

4     Line pastry with baking paper; fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans; bake for a further 5 minutes or until browned. Cool.

5     Stir the condensed milk, butter, 
syrup and salt in a small heavy‑based saucepan over medium heat for 12 minutes or until caramel-coloured. Stir in cream. Spread filling into the pastry cases.


6     Make meringue; spoon meringue onto tarts.

7     Bake tarts for 5 minutes or until browned lightly. Stand 20 minutes before serving.



Process the flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water, while processing, for the ingredients to just come together. Briefly knead dough on a floured surface until smooth. Enclose pastry with cling film; refrigerate for 30 minutes.



Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved after each addition and mixture is thick and glossy.