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Preheat the oven to 190°C/375°F/Gas 5. Roll out the pastry on a lightly floured surface and use to line a 20cm loose-bottom flan tin. Line with a little baking parchment and baking beans and bake for 10 minutes. Remove the paper and beans and cook for a further 10 minutes.
Finely grate the zest from the clementines and squeeze the juice. Place in a pan with the butter and 30g of the caster sugar, heat gently for approx 5 minutes until the butter and sugar dissolve.
Whisk together the cornflour and cold water in a small bowl until you have a smooth thin paste. Beat in the separated egg yolks, then whisk into the hot clementine mixture. Cook over a low heat, stirring continuously for approx 5 minutes until the mixture thickens and becomes glossy. Remove from the heat.Allow to cool. Use this mixture to fill the cooked pastry case.
In a clean grease-free bowl, whisk the separated egg whites until thick and they hold their shape. Add the remaining caster sugar a spoonful at a time, whisking well after each addition until you have a thick glossy meringue that stands in stiff peaks.Pile on top of the clementine-filled tart and place in the oven for 5 minutes, so the meringue is just golden.
Allow to cool before serving.