Charcoal-roasted citrus meringue tartlets

This is the recipe I make for all my birthdays. Instead of cooking lemon curd in the pan, I like to cook the filling in the blind-baked cake base. This makes for an unprecedented delicate mouthfeel and velvety curd. I also always make the tartlets with lemon and citrus that I have left over. Always use at least 75% lemon. 

Signature creation by Nik Tonglet, Gastronomixs. 

Makes 20 pieces.