Method

• 1.
  Place flour and icing sugar in a food processor and pulse briefly to remove any lumps. Add butter and whiz until mixture resembles fine crumbs. Add egg yolks and 2 tbs chilled water, then whiz until mixture forms a smooth ball. Enclose in plastic wrap and chill for 30 minutes.
• 2.
  Grease 6 x 10cm loose-bottomed tart pans. Roll out pastry to 3mm thick, then, using a 12cm cutter, cut out 6 rounds and line holes in prepared pan. Trim edges, then chill for 30 minutes.
• 3.
  Preheat oven to 180°C. Prick pastry bases with a fork, then line with baking paper and fill with pastry weights or rice. Bake for 10 minutes, then remove paper and weights. Bake for a further 3-4 minutes until pastry is golden and crisp. Cool completely, then fill with fruit mince.
• 4.
  Place eggwhites in the bowl of an electric mixer and whisk to soft peaks. Whisking constantly, gradually add caster sugar until mixture is thick and glossy. Working quickly, place 1 scoop of ice cream on each tart, then dollop over meringue, ensuring ice cream is completely covered. Using a kitchen blowtorch, brown meringues. Serve immediately.