Place the butter in the bowl of the kMix robot, and work it with the icing sugar, ground almonds, salt and butter in the bowl of the pastry robot, at speed 3. Mix until it looks like sand

Add the beaten egg and mix again until the dough begins to form a ball. As soon as the dough comes together, stop kneading. It is important not to develop the gluten present in the flour: you will then have an elastic dough which deforms during cooking

Roll out the dough to 3 mm thickness, and take pinch discs to gather the tartlet moulds

Prick the dough with a fork and bake for 30 to 40 minutes at 160°C

Whisk together the egg yolks and powdered sugar until the mixture whitens (no need to take out the electric whisk, by hand it will be faster)

Add the cornstarch and whisk again

Squeeze the oranges and thin the preparation little by little with the juice. Place everything in a saucepan and cook over medium heat for about 5 minutes, until the cream thickens

Remove from the heat, add the diced butter, then place cling film in contact to prevent a crust from forming

Pour the egg whites into the kMix fitted with the whisk. Whisk them with 1/3 of the caster sugar at speed 4

When the whites are ¾ whipped, add the rest of the caster sugar and continue beating for 1 minute, still at speed 4

Check that the sugar is well dissolved. When you take your whisk out of the meringue, it should form a peak. The meringue should be very smooth and very white

Place the meringue in a piping bag, and on a well-greased baking paper, pipe pretty thin logs

Cook for 1 hour

Take out of the oven, with a brush or a toothbrush, make spots of red, orange

Take the well-cooled tart shells and pipe the orange curd inside and to the brim

Smooth well with a spatula, and chill for 1 hour

Break logs of speckled meringues, and arrange them nicely on the pie