To make pastry, knead flour, salt, butter, sugar, sour cream and egg yolks to a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, wash and stem gooseberries.
Cook gently in a covered saucepan with granulated sugar and brandy until soft.
Drain.
Blend a little milk and cornstarch.
Boil remaining milk, cream and powdered sugar.
Stir hot milk mixture into cornstarch mixture.
Return to heat and bring to a boil, stirring until thick.
Cool, stirring often.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds to fit eight to ten 3-inch (7.5-cm) tartlet pans.
Place dough in pans.
Bake blind 10 minutes or until golden.
Cool in pans.
Increase oven temperature to 425°F (220°C).
Fill shells with cream mixture; top with gooseberries.
To make meringue, beat egg whites until stiff; beat in powdered sugar.
Pipe lattices over tartlets.
Brown meringue in oven a few minutes with oven door slightly open.