Step 1

For the pastry, place flour, icing sugar and chilli (if using) in a food processor. Pulse to combine, add the butter and blitz until it looks like fine crumbs. Add 1 egg yolk and 2 tbs (40ml) iced water. Blitz until the mixture starts to come together, then shape into a disc. Enclose in plastic wrap and chill for 30 minutes.

Step 2

Preheat oven to 190°C and grease a 25cm loose-bottomed tart pan.

Step 3

Roll the pastry out on a lightly floured surface to 5mm thick and line the tart pan. Trim excess pastry and chill for a further 15 minutes. Line the pastry with baking paper and baking weights or uncooked rice. Bake for 15 minutes, then remove paper and weights and return to the oven for a further 10 minutes or until pale golden and dry. Cool slightly.

Step 4

To make the caramel custard, place milk, butter and vanilla extract into a medium heavy-based pan. Place over medium heat and bring to just below boiling point, stirring occasionally. Remove from heat and stir in brown sugar.

Step 5

In a large bowl, whisk egg yolks and flour together until creamy. Slowly pour milk mixture into egg mixture, whisking to combine. Pour back into the saucepan and place over medium-low heat, whisking constantly, for 3 minutes or until thickened. Spoon caramel custard into tart shell and allow to cool. Place in fridge for 1 hour to firm.

Step 6

To make the topping, beat 6 eggwhites until soft peaks form. Add sugar, 1 tbs at a time, then beat for 8 minutes or until sugar has dissolved. Spread over caramel filling. Use a blowtorch or place under a hot grill to caramelise meringue until golden. Serve.