To make the raspberry filling, soak the gelatine leaves in cold water until floppy. Whisk the eggs and sugar together

Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick

Add the soaked gelatine leaves to the mixture and pour through a fine sieve into a tray

Cling-film the top of the tray to prevent a skin forming and leave to cool in the fridge. When cool, spoon into a piping bag

To make the tart cases, heat the oven to 180°C/Gas mark 4. Cut the filo into squares slightly bigger than the moulds you are using

Brush 1 sheet of filo pastry at a time with the clarified butter, then place a buttered square into the mould and push down

Repeat this process 4 times, slightly turning each sheet in the mould so you form a star shape

Dust each mould with icing sugar then bake for 3-4 minutes until golden. Cool on a rack

To make the meringue top, whisk the egg whites and half a teaspoon of the lemon juice in a clean bowl until doubled in volume and holding a stiff peak

Keep the whisk running and add the sugar 1 tablespoon at a time. Whisk until all the sugar has been added and the whites are glossy. Place the meringue into a piping bag with a star nozzle

To plate, pipe the raspberry curd into each tart and then pipe meringue on top. Caramelise the tops with a blow torch. Serve on a large serving plate