Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients just come together. Knead dough on a floured surface until smooth. Enclose pastry with plastic wrap; refrigerate 30 mins.

Grease eight 8cm round loose-based fluted flan tins. Divide pastry into eight portions. Roll a portion of pastry at a time between sheets of baking paper until large enough to line tins. Ease pastry into tins, press into sides; trim edges. Prick bases with fork. Place on an oven tray; refrigerate 20 mins

Preheat oven to 180°c.

Line pastry with baking paper; fill with dried beans or rice. Bake 10 mins; remove paper and beans. Bake a further 5 mins until browned; cool.

Stir condensed milk, butter, syrup and salt in a small heavy-based saucepan, over medium heat, about 12 mins or until caramel-coloured. Stir in cream. Spread filling into pastry cases.

Make meringue; spoon meringue onto tarts.

Bake tarts about 5 mins or until browned lightly. Stand 20 mins before serving.

Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves.