Lemon and raspberry cream cakes

Line a baking tray with baking paper. Brush the insides of six 7.5cm-diameter, 6.5cm-deep pastry rings with melted butter and line with non-stick baking paper. Place on the tray.
Process the biscuits in a food processor until fine crumbs form. Add the butter and Grand Marnier. Process until well combined. Divide among prepared rings. Use the back of a spoon to press the biscuit mixture to form a base. Place in the freezer for 1 hour to chill.
Combine the lemon curd and custard in a bowl. Fold in the egg yolks. Whisk the cream in a separate bowl until soft peaks form. Fold into the custard mixture.
Whisk the egg whites in a clean dry bowl until soft peaks form. Gradually fold into the custard mixture. Spread the mixture over the biscuit base. Freeze for 4 hours or until firm.
To make the raspberry meringue, beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add the sugar, beating well after each addition, until meringue is thick and glossy and almost all the sugar is dissolved. Beat in the raspberry.
Wrap a warm tea towel around 1 pastry ring. Press to remove the frozen cake. Repeat with remaining cakes. Transfer to serving plates. Remove the paper. Top each cake with raspberry meringue. Use a blowtorch to colour and lightly brown. Serve with raspberries.