Method

• 1.
  Soak gelatine leaves in a bowl of cold water for 5 minutes to soften.
• 2.
  Whiz blackcurrants in a food processor until smooth. Strain, discarding solids. Transfer puree to a heatproof bowl with eggs, sugar and yuzu, if using. Set bowl over a pan of simmering water, stirring, until mixture reaches 82°C on a kitchen thermometer and curd is thick. Remove from heat. Squeeze excess water from gelatine, then whisk into curd until melted and combined. Stir through the softened butter. Pour into a container, then place a sheet of plastic wrap over the surface to prevent a skin forming. Chill for 3 hours.
• 3.
  For pastry, rub flour, icing sugar and butter with your fingertips to coarse crumbs. Whisk milk and 1 egg in a bowl, then add to crumb mixture. Using a palette knife, cut through mixture until combined. Form dough into a ball. Enclose in plastic wrap. Chill for at least 2 hours.
• 4.
  Grease eight 8cm round tart pans. Roll out pastry on a floured surface until 3mm thick and cut into 12cm rounds. Use each round to line pans, leaving 1cm pastry overhanging. Prick bases with a fork, then line with baking paper and fill with baking weights. Freeze for 1 hour to firm up.
• 5.
  Preheat oven to 160°C. Bake pastry for 15 minutes, then remove baking weights and paper. Bake for 10 minutes or until golden. Brush with beaten egg and bake for a further 3 minutes to seal. Cool, then trim overhanging pastry with a knife.
• 6.
  To make meringue, place eggwhites and sugar in a heatproof bowl set over a pan of simmering water and whisk for 3-4 minutes until sugar dissolves. Remove from heat. Continue whisking until thick, glossy and cool. Transfer to a piping bag fitted with a 1cm plain nozzle.

• 7.
  Whisk blackcurrant curd until smooth, then spoon into a separate piping bag. Pipe into tart cases, so that it reaches just below the top. Pipe meringue on top, then brown, using a kitchen blowtorch, until golden. Scatter with freeze-dried blackberries, if using, to serve.