Salted caramel & meringue tart

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Recipe's preparation

Pastry

1. Preheat oven to 180deg (175 fan forced). Grease a 23cm pie tin.
2. Place flour, caster sugar, & butter in "Closed lid" & mix S6 10 sec. Dough should look like breadcrumbs.
3. Add 2tbs iced water & knead lid closed "Dough mode" 30 sec.
4. Pour dough onto TM silicon mat or floured surface and knead briefly into a ball. Dough should be nice and elastic. If too dry, add extra iced water.
5. Wrap in plastic wrap & chill in fridge 15-30 min.
6. Remove from fridge & roll dough out on TM mat/floured surface. Roll into pie tin and smooth. Prick base with small fork evenly. Place back in fridge for 20-30min.
7. Bake in preheated oven with baking paper & pie beads (or uncooked rice) for 10 min. Then remove baking paper & beads & bake a further 5 min until dry. Leave on bench to cool.
8. Wash, clean, & dry "Closed lid"

Filling

1. Place condensed milk, syrup, butter, & salt in "Closed lid" & cook 4 min 80deg S2. Then cook further 12 min 90deg S4. Scrape down sides.
2. Add cream cheese & mix 30-40 sec S4.
3. Pour into pastry case & bake 20-25 min until lightly browned.
4. Wash, clean, & dry bowl thoroughly.

Meringue

1. Insert butterfly. Add egg whites with pinch of salt or cream of tartar & whip 3-4 min S3 until soft peaks form.
2. With blades turning on S3 add sugar gradually until all dissolved over 3-4 min.
3. Spoon onto tart & bake 160 deg 10-12 min until lightly browned.