Meringue pie with Bergamot flavour

Preparation of the dough :

1. In the bowl of your food processor, mix the butter and icing sugar.

2. Add the egg, flour, almond powder, salt and mix until you have a ball of dough.

3. Wrap in cling film and refrigerate for 2 hours.

4. Preheat the oven to 180°C.

5. Roll out the pastry and line a buttered pie tin.

6. Prick the pastry and cover it with baking paper and dried beans.

7. Bake in the oven for 15 minutes, until the pastry base begins to brown.

Preparation of the Bergamot cream :

1. Put the butter in a saucepan and melt it gently.

2. In a bowl mix the bergamot flavouring with the eggs, sugar and warm melted butter.

3. Beat for 2 minutes with an electric mixer.

4. Pour the mixture into the pre-baked pie shell and bake for 20-25 minutes.

5. Remove from the oven and allow to cool completely.

Preparation of the meringue :

1. In a saucepan, mix 150 g sugar and 5 cl water at 120°C.

2. Whisk the egg whites with a pinch of salt, then add 40 g of sugar.

3. Pour in the hot syrup while whisking, until the meringue cools.

4. Decorate the tart with the meringue using a piping bag.

5. Caramelise with a kitchen torch and serve.

Enjoy!