Method
Combine the flour and butter together until it resembles fine breadcrumbs.
Add the sugar and mix well. Whisk the egg and combine with the flour and sugar mix. Roll into a ball and cover with clingfilm.
Leave to rest in the fridge for 15 mins before rolling out and, using the desired mould, bake blind for 10 minutes in an oven preheated to 170˚C.
Heat the milk and cream in a saucepan bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes.
Divide the lemon curd equally between the pastry cases. Pour the prepared custard over the top and then refrigerate for approximately 35 minutes.
Place the egg whites in a clean dry mixing bowl and whisk until stiff peaks form. Turn the speed down and gradually add the caster sugar until fully combined.
Dust half of the icing sugar over the meringue mix and gently fold.
Gradually add in the remaining icing sugar.
Place the meringue into a piping bag with a small round nozzle and pipe on top of the set tarts.
Glaze the meringues under the grill or lightly blowtorch. Serve.