Lemon curd tartlets

Method

1. For the tart shells, whisk the flour, ground almonds, icing sugar and salt together in a large bowl. Cube the butter and rub it in with your fingertips until the mixture looks like wet sand, then mix in the egg yolk and a teaspoon or two of cold water to bring it together.

2. Turn the dough out onto a cool surface and knead until it just forms a smooth ball. Wrap in cling film and chill for 30 minutes.

3. Grease 6 tartlet moulds. Roll the dough out to 3-5 mm thick and line each mould, then chill the cases while you heat the oven to 200°C.

4. Cover the base of each case with baking paper and fill with baking beans or rice. Bake blind for 8 minutes, then remove the paper and beans and bake for another 5-7 minutes until light golden brown and completely dry. Leave to cool.

5. Fill each cooled shell with lemon curd and chill so the curd thickens.

6. For the Italian meringue, heat the sugar and water in a small saucepan over high heat until the syrup reaches 115°C. Meanwhile, whisk the egg whites and cream of tartar in a stand mixer to soft peaks.

7. With the mixer on low, slowly drizzle in the hot syrup. Increase to high speed and whisk until stiff, glossy and thick.

8. Just before serving, take the tartlets out of the fridge, pipe the meringue on top of the curd and gently torch until golden brown.