Instructions

MAKE THE SWEET SHORTCRUST PASTRY:
1. In a food processor, pulse flour, sugar, and salt briefly to combine.
2. Add cold butter cubes and pulse just until mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Add egg yolk and 2 tablespoons ice water. Pulse just 3-4 times until dough barely comes together. Add more water only if absolutely necessary.
4. Turn out onto work surface, gently press into a disk (don't knead), wrap in plastic, and refrigerate 30 minutes.

BLIND BAKE THE TART SHELLS:
5. Roll out pastry on lightly floured surface to 1/8-inch thickness, handling as little as possible.
6. Cut circles to fit tart pans, pressing gently into bottoms and up sides. Trim edges.
7. Dock bottoms with a fork. Refrigerate 15 minutes.
8. Preheat oven to 375°F. Line pastry with parchment and fill with pie weights.
9. Blind bake for 15 minutes. Remove weights and parchment.
10. Bake an additional 10-12 minutes until pastry is golden brown, not pale.
11. Let cool completely.

MAKE THE RASPBERRY GEL:
12. In a small saucepan, combine raspberries, sugar, and lemon juice.
13. Cook over medium heat until berries break down, about 5 minutes.
14. Strain through fine-mesh sieve to remove seeds, pressing to extract all liquid.
15. Return liquid to pan. If using agar, whisk in agar powder and bring to a boil for 2 minutes. If using gelatin, bloom in cold water, then stir into warm raspberry liquid.
16. Let cool until slightly thickened but still pourable.
17. Divide raspberry gel among the cooled tart shells, spreading in a thin layer on the bottom.
18. Refrigerate while making lemon curd.

MAKE THE COOKED LEMON CURD:
19. In a heatproof bowl, whisk together lemon zest, lemon juice, sugar, whole eggs, and egg yolks.
20. Set bowl over a pan of simmering water (double boiler method).
21. Cook, whisking constantly, until mixture thickens enough to coat the back of a spoon, about 10-12 minutes. Temperature should reach 170°F.
22. The curd should be thick but pourable, not gloopy. Add 2 tablespoons additional lemon juice or water while cooking if it becomes too thick.
23. Remove from heat and whisk in butter cubes one at a time until smooth and glossy.
24. Strain through fine-mesh sieve into a clean bowl. Add salt.
25. Let cool for 10 minutes, stirring occasionally to prevent skin formation.
26. While still warm and fluid, divide lemon curd among tart shells over the raspberry gel layer.
27. Smooth tops and refrigerate at least 1 hour until set.

MAKE THE ITALIAN MERINGUE:
28. In a small saucepan, combine sugar and water. Heat over medium-high heat without stirring until it reaches 240°F (soft ball stage).
29. Meanwhile, in a clean bowl of a stand mixer, begin whipping egg whites with cream of tartar on medium speed.
30. When whites reach soft peaks and syrup reaches 240°F, remove syrup from heat.
31. With mixer running on medium speed, slowly pour hot syrup in a thin stream down the side of the bowl into the egg whites.
32. Once all syrup is added, increase speed to high and whip until meringue is thick, glossy, and bowl is cool to the touch, about 7-10 minutes.
33. Beat in vanilla extract.

TOP AND FINISH:
34. Transfer meringue to piping bag fitted with large star tip.
35. Pipe decorative swirls or peaks on top of each tart, covering the lemon curd completely.
36. Using a kitchen torch, carefully brown the meringue peaks until golden. Alternatively, place under broiler for 1-2 minutes, watching carefully.
37. Arrange fresh raspberries artfully on top or around the meringue.
38. Tuck edible flowers among the raspberries for elegant decoration.
39. Dust very lightly with powdered sugar if desired.
40. Serve chilled.