Meringue

1. Whisk the egg whites in a stand mixer until soft peaks begin to form.
2. Slowly add the sugar and continue to whisk until shiny and stiff peaks.
3. Sift the icing sugar and fold in to the egg white mixture.
4. Pipe desired shape onto a silpat on a baking tray, and bake in oven at 80 C (175 F) for 2 hours until hard. Keep in a sealed container.

Tart Shell

1. Using a stand mixer, cream the butter with a paddle attachment for 3 to 5 minutes, until soft.
2. Add the icing sugar and mix until combined.
3. Add in one yolk at a time, cleaning the sides of the mixer each time.
4. Add in the flour all at once. Make sure the dough is soft to touch, without sticking to you.
5. Remove from the mixer and wrap in plastic wrap. Let sit in the fridge for at least 30 minutes to rest.
6. When rested, roll out to about 4 mm thickness and, using a cutter, cut circles a few centimeters larger than your tart molds.
7. Press into the tart circle and trim off the extra dough. Let rest in the fridge for another 15 to 30 minutes.
8. Using a fork, lightly press a few holes in each shell and top with baking weights. Bake at 180 C (350 F) for 8 to 10 minutes until golden, then let cool before filling.

Tea Jelly

1. Boil the water, sugar and tea, and steep for about an hour.
2. Soak the gelatin in cold water for 5 minutes, and then remove from the water.
3. Then return the tea to the heat and boil again, then add the gelatin and strain.
4. Let set in a square metal pan, 8”x 8”, lined with plastic wrap, in the fridge for at least an hour.

Yuzu Filling

1. Soak the gelatin sheets in cold water for 5 minutes.
2. Over a double boiler, whisk together the passionfruit coulis, sugar and eggs until thick. Remove from heat.
3. Remove the gelatin from the water, squeezing out as much water as possible, and whisk in to the hot passionfruit mixture.
4. Pass through a sieve and let sit at room temperature, covered with plastic wrap.

Blackcurrant Ice cream

1. Heat the milk and cream in a large pot over medium heat. Mix the sugar, atomized glucose and stabilizer in a bowl.
2. At 35 C, add the sugar mixture to the large pot, and continue to mix with a spatula.
3. At 60 C, add the milk powder.
4. At 85 C add the inverted sugar and remove from heat.
5. Strain. Let cool for 4 hours, or until completely cooled, in the fridge and add the cassis coulis using a hand blender.
6. Turn in an ice cream machine.