Put the flour, sugar and egg in a bowl, grate in the butter and knead into a dough.

Gather the dough into a ball, wrap in plastic and chill in the fridge for 30 minutes.

Peel the tangerines and squeeze out the juice. Strain it through a sieve into a saucepan, add the sugar and cornstarch.

Place over heat and simmer until slightly thickened. Add the yolks and butter and, stirring constantly, bring to a boil until thick. Remove from heat and cool.

With a mixer, whip the egg whites with a pinch of salt into a fluffy foam, gradually adding the powdered sugar. Whip to stiff peaks. Transfer the meringue to a piping bag and refrigerate.

Distribute the chilled dough among the molds - makes 8 pieces. Bake in an oven preheated to 180 °C for 20 minutes.

Spoon the tangerine curd into the center of each tartlet and top with meringue.

Return the tartlets to the oven for another 20 minutes at 150 °C. Done - enjoy. Bon appetit!