For best results, use the KitchenAid® Cook Processor

Insert 'MultiBlade' into the bowl. Add flour, butter, icing sugar and egg yolks. Close the lid. Set the timer to 1 minute. Press start and gradually increase speed to 8. Add iced water and pulse 5 times. The pastry dough should just come together

Turn out onto a floured workbench and gently bring together in a rough ball. Flatten into a disc and wrap in plastic wrap. Place in fridge for 1 hour

Divide pastry into 8 even pieces. Roll out to line eight 7.5cm x 3cm fluted tart tins with removable bases. Place pastry in tins and prick bases with a fork. Place back in fridge for another 30 minutes

Preheat oven to 180°C (160°C fan-forced). Line tart bases with foil and fill with baking beans or uncooked rice. Bake for 15 minutes, remove foil and beans or rice and bake for another 10 minutes or until golden

Insert 'MultiBlade' into bowl. Place cream, eggs, egg yolks, sugar, lemon juice and zest into bowl. Close the lid and press Pulse for 5 seconds three times. Pour into jug. Carefully divide mixture amongst the tart bases and place on baking tray

Reduce oven temperature to 150°C (130°C fan-forced) and cook tarts for 30 minutes or until set. Cool to room temperature and serve with meringue buds and blueberries