Classically Glazed Individual Lemon Tart, Black Grape Juice

To make the pastry:

1. Put the flour, butter and icing sugar in a bowl and rub together until it resembles breadcrumbs.
2. Add the egg and water and mix thoroughly.  
3. Roll into a ball and leave to rest for 30 minutes.
4. Divide into quarters and line four 10cm tart cases.
5. Bake blind at 180°C for 10 minutes until cooked, set aside.

To make lemon curd:

1. Place the lemon juice and zest into a pan with the sugar. Simmer gently.
2. Put the cream in a separate pan. Simmer gently. 
3. Crack the eggs into a bowl.
4. Once the sugar and cream mixtures are hot, pass through a chinois over the eggs.
5. Whisk well and pour the mixture back into the cream pan. Place back on the heat, whisk until eggs are cooked, the mixture will become thick. Set aside and cool.  

To make the raspberry puree:

1. Place the raspberries and stock syrup into a pan. Cook down for 30 minutes.
2. Blitz, pass, cool then put into a squeezy bottle.

To make the grape juice:

1. Blitz stock syrup with the grapes, pass through a sieve then set aside.

To serve:

1. Heavily coat tart with icing sugar and caramelise with a blowtorch. 
2. Dot alternate yogurt and raspberry puree around the rim of the plate.
3. Finish tart with dusting of icing sugar.
4. Serve grape juice on the side, topped with hot frothy milk and nutmeg.