Method

• 1.
  Place the cranberries in a saucepan with 2 tablespoons water. Bring to the boil, then cover and cook over low heat for 5 minutes until berries are beginning to split. Puree in a blender, then pass through a sieve, discarding solids. Return to a clean pan with caster sugar, eggs, butter and kirsch (if using). Cook over very low heat, stirring constantly with a wooden spoon, for 2-3 minutes until thickened - don't allow it to boil or it will curdle. Pass through a sieve into a bowl, then cover the cranberry curd and keep in the fridge for up to 2 weeks.
• 2.
  For meringues, preheat oven to 110°C and line a tray with baking paper. Place eggwhites and sugar in a heatproof bowl set over a pan of gently simmering water, then whisk until sugar has dissolved and soft peaks form. Remove bowl from heat, then beat mixture with electric beaters for 5 minutes or until stiff and glossy. Using a piping bag with a small star nozzle (or place mixture in a snap-lock bag, push icing into 1 corner, then snip off corner), pipe 40-50 small peaks onto tray about 2cm wide, leaving space in between. Bake for 30-40 minutes until crisp but not coloured, then cool completely. (Store in an airtight container for up to 1 week.)

• 3.
  For pastry, whiz butter, sugar and flour in a food processor until the mixture resembles fine breadcrumbs. Add egg, vanilla and 1-2 tablespoons chilled water, then process until dough comes together in a smooth ball. Enclose in plastic wrap and chill for 30 minutes. On a floured surface, roll out pastry to 5mm thick. Use to line twelve 8cm loose-bottomed tart pans, prick bases with a fork, then chill for 30 minutes. Preheat oven to 180°C. Line tart shells with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes. Remove paper and weights, then bake for a further 5 minutes or until crisp and golden. Cool.
• 4.
  To assemble the tarts, fill the shells with cranberry curd, then top each with 4-5 meringues and dust with icing sugar.