Preheat the oven to 120C / 100C Fan / Gas Mark 1/2. Line two baking trays with non-stick parchment paper. 

For the meringues - in a large clean bowl, whisk the egg whites until they begin to form soft peaks. Whisking constantly, add one tablespoon of Caster Sugar at a time. Continue adding the sugar until all of it has been incorporated. 

Add the Cream of Tartar and continue to whisk for another ten minutes until the meringue is glossy and very stiff. 

To one piping bag, add 1/3 of the mixture. To another piping bag use a small paint brush to paint stripes of Dr. Oetker Red Extra Strong Food Colour Gel and to another piping bag add stripes of Dr. Oetker Violet Extra Strong Food Colour Gel. Add the remaining mix to the painted piping bags. 

At the end of each piping bag add a 2cm hole. Pipe 2cm Meringue Kisses of each colour onto the prepared baking tray until all the mix is used. 

Bake for 20 minutes. Turn off the oven and leave the meringues to cool in the oven for 30 minutes. 

Once the meringues have cooled remove them from the oven. 
Turn the oven to 180C / 160C Fan / Gas Mark 4. Grease a 20cm round tart tin and line the base with non-stick parchment paper. 

Unroll the shortcrust pastry onto a floured surface and roll the pastry until big enough to line the pastry case. Lift the pastry into the prepared tin, pushing it into the sides. Trim away any excess. 

Line the pastry with some parchment paper and fill with baking beans. Bake the pastry blind for about 20-25 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for a further 5 minutes. Remove from the oven and allow to cool completely. 

In a bowl, whisk together the cream and Taylor & Colledge Vanilla Bean Paste to soft peaks. 

Once the pastry case has fully cooled, spoon in the whipped cream and top with a variety of mixed berries of your choice. 
Decorate with the meringues and some fresh mint. 

125g Plain Flour 
25g Icing Sugar
75g Cold Butter
1 egg Yolk 
2-3 tbsp of Cold Water
In a large bowl add the flour and the icing sugar. Rub in the butter. Mix in the egg yolk and enough water to form a soft dough. Lightly knead the pastry until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour before rolling it out.