UFO tarts

Instructions

1. Combine the flour, icing sugar, salt and butter in the bowl of a stand mixer with the paddle attachment fitted. Mix on low speed until the mixture resembles fine breadcrumbs, then add the egg and mix until just combined. Remove the dough from the stand mixer and press the dough together. Roll out between two sheets of baking paper until ½ cm thick. Refrigerate for about 1 hour until cold.
2. Cut 6 cm rounds from the dough, then refrigerate until very firm. Preheat the oven to 180˚C fan-forced. Transfer the cookies to a lined baking tray and bake for about 12 minutes until lightly browned around the edges. Remove to a wire rack to cool completely.
3. For the Italian meringue, heat the caster sugar and water in a small saucepan until the syrup reaches 115˚C. In the cleaned bowl of the stand mixer with the whisk attachment fitted, whip the egg whites to soft peaks, then pour in the sugar syrup in a thin stream. Continue beating until the bowl of the stand mixer feels cool to the touch (about 20 minutes). Transfer to a piping bag with a medium round nozzle.
4. For the saffron crème patissiere, combine the milk, vanilla and saffron in a medium saucepan and bring to a simmer on medium-low heat. In a medium bowl, whisk the egg yolks, sugar and cornflour together until smooth. Pour the warmed milk mixture into the egg mixture and whisk to combine. Transfer back to the saucepan and whisk until thick and bubbling. Remove from the heat and whisk in the butter and a little orange food gel to give it deep orange egg yolk colour. Transfer to a bowl and place a piece of cling film on top. Allow to cool, then transfer to a piping bag with a medium round nozzle and chill.
5. Pipe a dollop of crème patissiere into the centre of each biscuit, then pipe a ring of meringue around the orange centre. Flash the meringue with a blowtorch and serve.