In a food processor, pulse together the flour, icing sugar, spices, and salt until combined.

Add the chopped butter and pulse until the mixture resembles breadcrumbs.

Add the egg yolk and 1-2 tbsp cold water, pulse until the mixture forms a ball.

Wrap the pastry in cling film and chill for 30 minutes.

Mix cornflour with a splash of clementine juice to form a slurry.

In a saucepan, combine the cornflour mixture, remaining clementine juice, orange juice, clementine zest, lemon juice, and sugar.

Bring to a simmer over medium heat, then remove from heat.

Whisk in butter and egg yolks.

Return the mixture to low heat, stirring constantly until thickened.

Transfer to a bowl and cool to room temperature.

Roll out the chilled pastry and line eight individual tart tins.

Chill for 10 minutes.

Preheat the oven to 200°C/180°C fan/gas 6.

Line the pastry cases with parchment paper and baking beans.

Blind-bake on a baking tray for 10 minutes until golden brown.

Remove the beans and bake for another 5-8 minutes until pastry is fully cooked.

Cool in the tins.

In a pan, combine sugar with 50ml water.

Bring to a boil until it reaches 116°C on a sugar thermometer.

In a stand mixer, whip egg whites to soft peaks.

Slowly drizzle in the sugar syrup while whisking continuously.

Continue whisking until the meringue cools.

Transfer to a piping bag fitted with a 1cm round nozzle.

Spoon the cooled clementine curd into a piping bag and pipe an even layer into the base of the pastry cases.

Pipe meringue over the curd to form peaks.

Use a blowtorch to briefly cook the meringue or grill for 30 seconds to 1 minute until golden.

Serve the pies immediately.