Crumble the cold butter into the wheat flour, almond flour, and powdered sugar.
Add the egg and quickly knead the dough together until it is even.
Avoid over-kneading, as it may make the dough too heavy.
Place the dough in the fridge for 30 minutes.
Roll out the dough between two sheets of baking paper to a thickness of about 3 mm.
Cut out a circle slightly larger than your perforated tart ring.
Example: Use a tart ring with a diameter of Ø5 cm and a height of 2 cm. Place the cut dough into the tart ring and gently press it up the
sides so that both the base and the edge are evenly covered.
Trim any excess dough along the top edge of the tart ring with a knife, so the edge is neat and even.
Bake the bases at 180°C (convection) for 7-10 minutes, or until they are lightly golden. Carefully remove the bases from the tart rings while still warm. Optionally, bake for a few more minutes if you prefer a deeper colour on the outside.

TIP: If you have leftover dough, it can be frozen for later use.

Gently heat the cream and glucose in a saucepan until just below boiling.
Melt the RUBY chocolate in a bowl using a water bath or microwave.
Gradually pour the warm cream and glucose mixture into the melted chocolate, stirring continuously.
Blend gently with a stick mixer, taking care to avoid creating air bubbles, until the ganache is smooth and glossy.
Allow it to cool slightly.
Fill the tart shells about 3⁄4 full with ganache (approximately 25 g per tart).
Refrigerate briefly to let the ganache set.

Combine the purée, lemon juice, and water in a saucepan.
Add the gellan, citras, and sugar to the cold liquid, and stir until well combined.
Heat the mixture while stirring, bringing it to a brief boil to activate the gellan.
Pour the mixture into a container and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent condensation.
Let it cool completely to set, refrigerating to speed up the process.
Once the gel has fully set, blend it until smooth and creamy.
When the ganache has firmed, fill the tart shells with the broken gel, levelling it to the edge (approximately 12 g per tart).
Use a palette knife to gently smooth the tart’s surface until perfectly even.
Refrigerate the tarts while preparing the Italian meringue.

TIP
To adjust the gel’s consistency, modify the amount of water before boiling. If the gel is too thick after blending, add reserved water to thin it. If it’s too soft, reheat the gel and incorporate additional gellan. This recipe is balanced to ensure the gel remains soft but firm enough for piping a decorative dollop onto the meringue if desired.

Boil the sugar and water until it reaches 121°C (250°F).
When the syrup reaches 110°C (230°F), start whisking the egg  whites with 1 tsp of sugar until they form soft peaks.
Slowly pour the hot syrup down the side of the mixing bowl while the mixer is running.
Continue whisking until the meringue is completely cool.
Top the tart with a spiral of meringue.
Use a turntable or an automatic spinning tool to achieve an even result.
Ensure the tart is perfectly centred, as an uneven placement will make it challenging to create a uniform spiral.

TIP
There will be excess meringue, but this amount is necessary to ensure most stand mixers can properly whisk the egg whites.
The remaining meringue can be used to make meringue kisses.
Bake them in the oven at 90°C (194°F) in a conventional oven for 1 hour. Then, let them dry overnight in a closed oven.

Finish by dusting freeze-dried blackcurrant powder over the meringue. Add small, fresh edible flowers as decoration, such as lemon verbena.