Caramel Meringue Tart

• Base
• 1 1/2 cups self-raising flour
• 2 tablespoons caster sugar
• 2 tablespoons butter
• 1 egg, beaten
• Filling
• 1 cup brown sugar
• 1 tablespoon flour
• 1 cup milk
• 2 egg yolks
• 1 tablespoon butter
• Topping
• 2 egg whites
• 1/2 cup caster sugar

1. To make base: Place flour and sugar in bowl. Rub in butter until resembles breadcrumbs. Add egg and enough water to mix to soft dough. Refrigerate for 30 minutes.
2. Preheat oven to 180 Degrees Celsius Roll pastry out to line 23cm pie plate. Pierce with a fork all over and bake for 15 - 18 minutes. Cool.
3. To make filling : Combine sugar and flour in saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook stirring constantly until it boil. Cool completely and fill the crust.
4. To make meringue: Beat eggwhites until peaks form. Add sugar spoonful at a time beating until dissolved.
5. Spread over caramel and bake for a further 15 minutes until lightly golden. Serve.

base, flour, caster sugar, butter, egg, filling, brown sugar, flour, milk, egg yolks, butter, topping, egg whites, caster sugar

Taken from www.food.com/recipe/caramel-meringue-tart-145300 (may not work)