Meringue-Topped Mince Pies

Preheat oven to 200°C. Lightly grease a 12-hole medium muffin tray.

To make the pastry, process flour, custard powder, sugar and butter together in a food processor until mixture resembles fine breadcrumbs. Add 2 tbs iced water until mixture just comes together. Turn out onto a lightly floured surface and knead briefly until smooth. Divide into 12 even pieces and roll into balls. Flatten with your fingertips, then press each into a muffin hole to cover base and side.

To make the filling, place all the ingredients into a bowl and stir to combine. Fill each pastry case with enough fruit mixture to reach three-quarters up the side.

To make the meringue, beat egg whites in the clean bowl of a stand mixer on high until soft peaks form. Gradually add sugar, 1 tbs at a time, and continue to beat until stiff peaks form. Spoon over tarts. Bake for 20 minutes, then lift out and transfer to a wire rack to cool.

Place honey in a saucepan over high heat. Bring to the boil and cook for 4 minutes or until golden. Drizzle over tarts and serve.