A quiet sequence, best taken without haste—each step flowing naturally into the next.

Separate the eggs, keeping the whites and yolks in clean, separate bowls. Leave them to lose their chill slightly.

Preheat the oven to 180°C (160°C fan), allowing it to settle into an even heat.

Roll the pastry to a fine thickness, just larger than your tart tin, and ease it gently into place.

Blind bake for 12–15 minutes, until the case is lightly golden and set.

In a saucepan, warm the raspberries with a portion of the sugar and a little water, stirring occasionally as they soften and release their juices.

Strain the mixture through a sieve, removing the seeds and returning the smooth purée to the pan. Allow it to cool briefly.

Place back over a medium heat, adding the remaining sugar, and cook gently until slightly thickened—around 5 minutes, just until it begins to hold.

Loosen the egg yolks with a spoonful of the warm raspberry mixture, then stir them back into the pan, cooking gently until smooth and lightly thickened.

Pour the raspberry curd into the baked pastry shell, smoothing the surface.

Whisk the egg whites with the cream of tartar until soft peaks form—light and softly structured.

Add the sugar gradually, whisking well between each addition, then fold in the cornflour to stabilise.

Spoon the meringue over the filling, easing it to the edges and shaping gentle peaks across the surface.

Return to the oven and bake for 15–20 minutes, until the meringue is pale gold with lightly crisped tips.

Allow the pie to cool for an hour at room temperature, then chill for a further 1–2 hours before serving, giving everything time to settle into place.