Step 1

Add the icing sugar, butter, vanilla & salt in the bowl of a stand mixer fitted with a paddle attachment.

Step 2

Beat the mixture on a medium speed for a few minutes until it forms a paste. Scrape down the bowl halfway through.

Step 3

Slowly add in the flour, and mix on low speed until it is just combined. The mixture will look crumbly. Don't worry as it will come together when rolled and rested.

Step 4

Transfer the mixture on a lightly floured surface. You will want to divide the dough into 2 batches to make rolling out easier.

Step 5

Place a large piece of parchment paper down, lightly flour it, and place one batch of dough on top. Sprinkle the dough lightly with flour and place another large piece of parchment paper over the top

Step 6

Roll the dough out with a rolling pin to 3mm (1/8 inch). I have a rolling pin with training wheels on the side that tells me exactly what 3mm is but you can eyeball it. 3mm is two pennies thick.

Step 7

Place the whole sheet of pastry in the fridge for 30 minutes. Repeat the above steps with the second batch of dough if divided.

Step 8

Once the dough has chilled, remove one sheet from the fridge. Peel off the top sheet of parchment paper, very lightly flour the pastry, then flip it over.

Step 9

Peel off the remaining sheet of parchment paper, lightly flour the dough again to prevent it from sticking.

Step 10

Cut out the dough using a 5.75" oval perforated tart ring. Peel off the excess dough and you can re-roll this for another use. You can use different dimensions if you have different tart forms.

Step 11

Remove the second sheet of dough from fridge. Using a sharp knife, cut long strips of dough about 7-8” long and ¾” wide.

Step 12

Carefully lift the strips and place them on the inside of the tart rings. Press them against the side so they line up with the dough at the bottom.

Step 13

Press the bottom of the dough gently with your fingers to mold it to the base of the dough.

Step 14

Cut off any excess pastry hanging over the top of the tart rings with a sharp knife.

Step 15

Place the tart shells into the freezer for 30 minutes to 1 hour.

Step 16

Pre-heat your oven to 320F. Place the tray with your tart shells in the oven. Bake for 15 minutes or until the shell is lightly golden.

Step 17

Remove tart shells from the oven and allow time to cool before piping so the filling does not melt.

Step 18

To make the strawberry powder I crushed dehydrated strawberries in a plastic bag then sifted the powder and measured out a tablespoon.

Step 19

Heat up the heavy cream over medium heat until it’s just about to boil. While the cream is heating chop your white chocolate into small pieces.

Step 20

Immediately pour the heavy cream over the white chocolate in a bowl. Let stand for about 2 minutes.

Step 21

Add the strawberry powder and whisk until smooth.

Step 22

Transfer to a piping bag. You will snip the tip off just before assembling.

Step 23

Strain egg yolks into a bowl and beat lightly with a wire whisk.

Step 24

Add the sugar and beat until the mixture is thickened and a light lemon color. Whisk in lemon juice and sift cornstarch in and whisk in as well. Transfer mixture to a pot.

Step 25

Heat on medium-low, while stirring constantly with a wire whisk until mixture coats back of wooden spoon or 168F on a candy thermometer. Do not boil the mixture.

Step 26

Turn off the heat, add in cold, cubed butter and whisk until melted. Transfer to a bowl, cover in plastic and let cool completely

Step 27

Transfer to a piping bag and snip off the tip.

Step 28

Add egg whites, sugar and salt in a bowl. Give the mixture a brief whisk.

Step 29

Place the bowl over a pan of simmering water. Making sure the water does not touch the bowl.

 Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly.

Step 30

Heat the mixture until it reaches an internal temperature of 160ºF or until it's very warm and not grainy between your fingers. 

Transfer to the bowl of a stand mixer with a whisk attachment. Whisk until you get room temperature glossy peaks.

Step 31

Once your tart has cooled, pipe in the bottom layer of white chocolate.

Step 32

Pipe on the top layer of lemon curd.

Step 33

Transfer the Swiss meringue to a piping bag with a 32 tip and pipe the dollops on top.

Step 34

Lightly toast the dollops of Swiss meringue using a blow torch.

Step 35

Melt the candy melts and smear a layer onto parchment paper.

Step 36

Sift strawberry powder over the candy melt and allow a few minutes to chill.

Step 37

Cut out different sized small circles of the candy melt using a round piping tips or circle cutters.

Step 38

Carefully lift up with a spatula and place them on the tarts.