Caramel Meringue Tart

Ingredients (serves 6)

• 1 1/2 cups plain flour
• 2 tablespoons caster sugar
• 2 tablespoons butter or margarine
• 1 egg, beaten

• Filling

• 1 cup brown sugar
• 1 tablespoon plain flour
• 1 cup milk
• 2 egg yolks
• 1 tablespoon butter or margarine

• Topping

• 2 eggwhites
• 1/2 cup caster sugar

Method

1. Place flour and sugar into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Add egg and enough water to mix to a soft dough. Refrigerate for 30 minutes.
2. Preheat oven to 180°C. Roll pastry out to line a 23cm base measurement pie plate. Line base and sides of plate with pastry. Pierce 6 times with a fork. Bake for 15 to 18 minutes or until light golden. Cool.
3. To make filling: Combine sugar and flour in a saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook, stirring constantly, until filling comes to the boil. Cool completely. Spoon into crust.
4. To make topping: Beat eggwhites until soft peaks form. Add sugar, a spoonful at a time, beating until dissolved. Spread over caramel filling and bake for 15 minutes or until light golden. Serve.