Lemon drizzle tartlets with miso caramel and Swiss meringue

Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar, then add the egg yolk and cold water

Bring together into a dough, flatten into a disc, wrap in cling film and chill for 30 minutes

Preheat the oven to 180°C fan

Roll out the pastry on a lightly floured surface and cut out 6 circles that are big enough to line the tartlet tins

Press the pastry into each of the tins, then trim the edges, prick the bases with a fork and chill in the fridge for 10 minutes

Line the tartlets with baking paper and fill with baking beans. Blind-bake for 12–15 minutes, then remove the beans and paper and bake for a further 5–7 minutes until golden. Set aside to cool

For the lemon drizzle filling, whisk together the sugar, lemon juice, zest and eggs until smooth. Stir in the cream. Pour the mixture into the cooled tartlet cases and bake for 15–18 minutes, or until just set with a slight wobble. Allow to cool completely

Next, make the miso caramel. Heat the sugar over medium heat in a heavy-bottomed saucepan without stirring until it melts and turns a deep amber caramel. Remove from the heat and carefully whisk in the cream (it will bubble vigorously). Add the butter and stir until smooth. then whisk in the miso paste until fully combined

Set aside to cool slightly, then spoon a layer over the cooled lemon filling

Place the egg whites and caster sugar in a heatproof bowl set over a pan of simmering water. Whisk continuously until the sugar has dissolved and the mixture feels warm to the touch

Transfer to a stand mixer fitted with the whisk attachment and whisk on high speed until glossy peaks form and the meringue has cooled to room temperature

Spoon or pipe the Swiss meringue over each tartlet. Use a blowtorch to gently toast the meringue until golden

Finish with a scattering of toasted black sesame seeds, an extra drizzle of caramel and a little lemon zest. Serve at room temperature