Make and blind bake a 23cm diameter sweet pastry tart shell (pie crust) using your favourite recipe – or find one on the Internet,
there are many! For the filling, zest 4-5 satsumas then squeeze out the juice using a lemon squeezer (or whatever method you prefer).
Mix together 4 beaten egg yolks, a 400g can of sweetened condensed milk and the juice and zest from the satsumas and pour this into
the tart shell; bake in a 170ᵒC oven for about 20-25 minutes. Remove and allow to cool. For the meringue, whip 4 egg whites until
they hold soft peaks. Put 200g granulated sugar with 100ml water in a saucepan and stir over heat until dissolved, then bring to a boil
until it reaches 120°C. Pour the hot syrup slowly into the egg whites, whisking at the same time, until all the syrup has been mixed in,
and continue whisking until the meringue is stiff, glossy and cooled. Fill a piping bag with the cooled meringue and pipe rosettes onto
the cooled tart. If you have a cook’s blowtorch, use this to brown the tops of the meringue.