Blueberry tart with blueberry sorbet, meringue and orange confit

Start by baking the meringues. Preheat an oven to 100ºC/gas mark 1/2. Whisk the egg whites to stiff peaks using electric beaters or a stand mixer, then sprinkle in the sugar with the motor still running and continue to whisk until the meringue is thick and glossy and you have incorporated all the sugar. Transfer to a piping bag

Place a piece of greaseproof paper or a silpat mat on top of a baking tray. Pipe the meringues into small teardrop shapes, about 1cm in diameter, then bake for 90 minutes. If making these in advance, store in an airtight container

Whilst the meringues are baking, make the pastry. Add the butter, caster sugar and flour to a stand mixer with a paddle attachment and mix until the mixture takes on a sandy texture. Add the egg and mix again until a smooth dough forms. Wrap the dough in cling film and rest in the fridge for 30 minutes

Meanwhile make the diplomat cream. Mix the eggs, flour, cornflour and sugar in a bowl. Bring the milk and vanilla pod to a boil in a small saucepan, then pour a little of the hot milk into the egg mixture and whisk to temper. Pour the eggs into the pan with the milk and continue to whisk until thickened and smooth. Remove the pan from the heat and set aside

Soak the gelatine leaves in cold water for a few minutes, then remove and squeeze out excess liquid. Add the butter and gelatine to the cream mixture and combine, then cover and chill for 3 hours

Once rested, divide the dough into ten equal-sized pieces and roll each out individually to the thickness of a 10p piece. Line the pastry cases with the pastry, taking care to get the pastry right into the corners, then trim away the excess and rest in the fridge for another 30 minutes, or until the meringues have finished baking

To make the blueberry sorbet and sauce, combine the blueberries, sugar and lemon juice in a pan and bring to a simmer. Cook for 10 minutes then blend with the yoghurt until smooth

Pass the mixture through a fine sieve and chill in the fridge. Once the mixture is cold, pour half into an ice cream machine and churn until frozen, and reserve the other half as the sauce

To make the blueberry consommé, combine the blueberries and caster sugar in a vacuum bag. Seal the bag and boil for 20-30 minutes to extract all the juice from the blueberries. Pass through a fine sieve and reserve in the fridge

Preheat an oven to 180ºC/gas mark 4. Line the chilled pastry cases with baking paper and fill with baking beans. Bake in the oven for 20 minutes until the pastry cases are firm, then remove the baking beans and bake for another 5-7 minutes to finish. Set aside to cool

Now make the orange confit. Peel the orange, keeping it in one large piece if possible and removing any white pith from the peel. Add the peel to a cold pan of water and bring to the boil, then drain. Repeat this process twice more to blanch the peel a total of 3 times

Combine the sugar, water and lemon juice and heat to make a sugar syrup. Simmer the triple-blanched orange peel in the sugar syrup for 30 minutes, then remove, allow to cool and cut into small circles roughly thee same diameter as a blueberry. Set aside

Take 300ml of the cooled blueberry consommé and bring to the boil. Add the agar agar and boil for 30 seconds, then pour the liquid into a container and set in the fridge. Once set, blend the mixture with the lemon juice, pass through a fine sieve and store in a piping bag until ready to plate

To finish the diplomat cream, semi-whip the whipping cream so it's just starting to firm up, then fold into the chilled crème pâtissière mix until well combined and smooth. Store the diplomat cream in a piping bag

Once your tart cases are baked and all the other parts are finished, you're ready to serve. Pipe a small amount of blueberry purée into the tart shells, then fill the rest with diplomat cream. Glaze the blueberries with some of the purée and place on top of the tart. Add the meringue, orange confit, wood sorrel and edible flowers. Pipe a few dots of purée onto the plate and finish with a quenelle of blueberry sorbet and some of the sauce on the side