Mix flour, powdered sugar, and salt. Crumble the butter into the flour. Quickly gather the dough with the egg and chill for 30-45 minutes! Roll out the dough on a floured surface and press into a tart form 22-24! Bake/blind bake the tart for 12 minutes at 200 degrees Celsius (392 degrees Fahrenheit), remove the filling, and bake for an additional 5 minutes at 200 degrees Celsius (392 degrees Fahrenheit).  

Put all the ingredients into a blender and blend for 10-15 seconds.

Strain the mixture and pour directly into the slightly cooled tart shell.

Reduce the oven to 175 degrees Celsius (347 degrees Fahrenheit) and bake the tart for about 20-25 minutes until the filling is just set!

Remove and let cool.  

Boil sugar and water into a syrup and boil up to 115 degrees Celsius (239 degrees Fahrenheit) to a thick syrup.

Whisk egg whites stiff and add the hot syrup in a thin stream while continuing to whisk.

Whisk for 5-9 minutes until the meringue is glossy and smooth and slightly cooled.

Place in a piping bag with a round nozzle, make small dollops on the tart, torch with a blowtorch, and serve! ???

Enjoy!