Mini lemon meringue tarts

1. 1
   Step 1

   Begin by placing the plain flour (150 g) and unsalted butter (40 g) into a mixing bowl and rub between your fingers and thumbs until they form a breadcrumb-like consistency.

2. 2
   Step 2

   Next, stir in the icing sugar (50 g) and drop in one egg yolk (1 yolk). Mix until it clumps together to form a pastry. You may need to add a splash or two of cold water (60 ml) to help it bind.

3. 3
   Step 3

   Wrap in cling film or parchment paper and rest in the fridge until needed.

Lemon curd

1. 1
   Step 1

   Place into a heatproof mixing bowl the whole egg (1 egg), egg yolk (1 yolk), caster sugar (50 g), and lemon juice (50 ml) and whisk together.

2. 2
   Step 2

   Place a saucepan 1/3 full of water (60 ml) over medium heat and bring to a simmer. Turn the heat to low and place the bowl with the egg/lemon (50 ml) mixture over the top. Whisk continuously until the mixture becomes foamy and thick.

3. 3
   Step 3

   Take off the heat and whisk in the diced butter (75 g). To finish whisk in an extra squeeze of lemon juice (50 ml). Transfer into a bowl and cool in the fridge.

Italian meringue

1. 1
   Step 1

   Place the sugar and water (60 ml) into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately.

2. 2
   Step 2

   Whisk the egg whites (2 whites) using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag.

3. 3

   Step 3: To make the pastry tart shells

   Roll out the pastry on a lightly floured surface to 1 to 2 mm in thickness (or as thin as you can get it) and then using a cookie cutter, cut out discs of pastry making sure they're larger than the tart tins you're using. Press the pastry into the tart tins leaving the overhang of pastry on at this stage and place into the fridge to rest for 20 minutes.

4. 4
   Step 4

   Next, prick the bottom of the tart shells using a fork or skewer and trim off the excess pastry. Press a piece of parchment paper into each tart shell and fill it with rice. This is in place of baking beans for blind baking. Bake in a preheated oven at 160°C Fan for 15 minutes. After 15 minutes remove the rice and bake for a further 10 minutes. Remove from the oven and leave to cool.

5. 5

   Step 5: To assemble the lemon tarts

   Spoon the lemon (50 ml) curd into each pastry shell until halfway full and then pipe the Italian meringue directly on top, trying to create a nice peak. Finally, brown the meringue using a blow torch.