Gluten-free passion fruit and chocolate meringue tartlets

To make the pastry, put the flour, cocoa powder, icing sugar, salt and baking powder in a large mixing bowl. Rub the butter into the dry ingredients until there are no visible lumps, then stir in the orange zest (You could also do this in a food processor)

Beat the egg with the egg white and add this to the mix. Stir with a knife to begin with, then gather the dough together using your hand

On a well-floured surface, roll the dough to about 4mm thick. It's easiest to do this by rolling out a quarter of the dough at a time. Stamp out circles or flower shapes using an 8–9cm cutter and carefully ease into the indentations of a shallow 12-hole tart tin

Chill for a few minutes in the fridge or freezer while you preheat the oven to 200°C/180°C fan/gas mark 6

Put a paper cupcake case in each pastry shell and spoon in a few baking beans (don’t use too many as the more beans you use the more likely it is that the paper case will stick to the pastry). Bake blind for 12–15 minutes, then leave to cool in the tin before removing the baking beans and paper cases. (You won’t be able to tell when the chocolate pastry is cooked just by looking at it so it may be worth baking one or two testers to get the timing exact)

To make the passion fruit curd, put the pulp of the passion fruits in a bowl and whisk to loosen the seeds a bit (or you can do this by giving it a quick blitz in a food processor). Strain the juice into a jug or bowl and reserve 40g of the leftover pulp and seeds

In a separate bowl, beat the eggs, egg yolks and sugar together

In a heavy-based pan, melt the butter over a low heat, then stir in the sugar and egg mixture and the larger amount of passion fruit juice. Cook gently, stirring constantly until thickened

Take the pan off the heat and whisk in the reserved 40g of passion fruit pulp and seeds

Let it cool slightly before pouring into a jar. Keep in the fridge

To make the Swiss meringue, bring a pan of water to the boil, then turn down to a gentle simmer

Put the sugar and egg whites in a metal or glass bowl and place over the pan of water, then hand-whisk gently for about 5 minutes until the sugar has dissolved (or a temperate probe reaches 70°C)

Take the bowl off the heat and use an electric whisk on medium speed to whip the mixture into a glossy, smooth Swiss meringue. Transfer to a piping bag

Once the tartlet cases and curd are both chilled, spoon some curd into each tartlet – any leftover curd will keep in the fridge for up to 1 week

Pipe 6 dots of meringue on top of each tartlet and use a blowtorch to lightly caramelise the tops