Fruity Meringue Pies

1.	Preheat oven to 200ºC.
To make filling:
2.	Place all filling ingredients, except for nuts, in a saucepan. Stir over a medium heat until simmering. Let cool, then stir in nuts.
To make pastry:
3.	Place flour, sugar and butter in a food processor and process until crumbly. Add egg yolk mixture and process until a ball forms. Wrap and refrigerate for 30 minutes. Take pastry mixture and form 24 balls (15g). Place in holes of a mini muffin pan, press evenly onto base and sides. Continue until all holes are filled. Bake at 180ºC for 15 minutes or until edges are light golden brown. Cool in pan, then remove to a baking tray.
To make meringue:
4.	Place egg whites in a medium bowl. Beat with an electric mixer until peaks form. Gradually beat in caster sugar. Continue beating until thick and glossy
To assemble:
5.	Fill cases with fruit mixture. Use a teaspoon to pile meringue onto each pie. Bake 5 minutes or until meringue has set.