Meringue Tart

Dice the chilled butter into cubes.

Whisk together the flour, almond flour, sugar, and salt until well combined.

Using the paddle attachment, mix the dry ingredients with the butter until sandy, then add the egg and mix again.

Roll out the dough between two sheets of thick plastic wrap or parchment paper to a thickness of about 2.5 mm and chill in the freezer for about 20 minutes.

Lightly grease a 16 cm perforated ring with butter, cut out a circle for the base and strips for the sides from the dough, then place in the freezer for 20 minutes.

For the almond cream, beat all the ingredients together with a mixer and pipe it over the sablé crust using a pastry bag.

Bake at 170°C for about 15-20 minutes.

For the decoration, heat the sugar and egg whites in a double boiler to 70°C, stirring constantly.