Butterscotch Meringue Tart

Ingredients

Crust

• 3 ounces cold butter, cut into cubes
• 4 ounces flour
• 1 ounce sugar
• 2 ounces ground hazelnuts
• 2-3 tablespoons ice water
• 1 egg yolk

Filling

• 2 ounces cornstarch
• 4 ounces dark brown sugar
• 1 1/3 cups milk
• 2 ounces butter
• 3 egg yolks
• 1 1/2 teaspoons vanilla extract

Meringue

• 3 egg whites
• 6 ounces sugar, plus
• 1 tablespoon dark brown sugar
• 2 tablespoons sliced almonds

Directions

1. 1

   For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.

2. 2

   For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.

3. 3

   For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.

4. 4

   Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.