Rachel Khoo makes tasty looking grapefruit and pepper meringue tartlets on The Little Paris Kitchen.

Rachel says: “I like to add some freshly-ground black pepper to my meringue. It may sound odd, but the little spicy kick works really well with the acidity of the grapefruit curd.”

The ingredients are: For the grapefruit curd, 1 unwaxed grapefruit, zest and juice only, 1 free-range egg plus 1 egg yolk, 100g sugar, pinch of salt, 1 heaped tbsp cornflour and 50g soft butter, cubed.

For the biscuit base: 75g butter, very soft but not melted, 75g sugar, a generous pinch of salt, ½ unwaxed lemon, zest only, 2 egg yolks, 100g plain flour and 2 tsp baking powder.

For the Italian meringue: 100g sugar, 2 egg whites, pinch of salt and ½ tsp pepper.