1

Preheat oven to 180°C or 160°C fan-forced. Lightly spray six 8cm (base measurement) round loose-based fluted tart tins with oil. Cut pastry into 6 squares and gently roll with a rolling pin until 14cm x 14cm. Line tins with pastry and trim excess. Refrigerate for 10 minutes.

2

Place tins on a baking tray. Cover pastry with baking paper and fill with pastry weights, dried beans or rice. Bake for 10 minutes. Remove paper and weights and bake for 5–7 minutes or until pastry is crisp and golden. Set aside in tins to cool to room temperature.

3

Meanwhile, place berries, 2 tablespoons caster sugar, cornflour and 2 tablespoons water in a medium saucepan over medium heat. Cook, stirring, for 5 minutes or until sauce thickens. Remove pastry cases from tins. Place on a baking tray. Spoon berry mixture into cases.

4

Increase oven to 200°C or 180°C fan-forced. Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved. Dollop meringue onto tarts. Bake for 5–7 minutes or until lightly browned. Cool for 10 minutes. Serve dusted with icing sugar.