I made the crust and filling ahead of time and once the tart was assembled, all that was left was the meringue. While I'm not averse to eating raw eggs in food when they're well hidden, I don't like raw egg white meringues. I prefer to use an Italian meringue that's made by beating hot sugar syrup into whipped egg whites. It isn't actually cooked but it does have a different texture and flavour and better still, it's completely stable - no weeping.....ever! I used the Light Italian Meringue from The Cake Bible (Rose Levy Beranbaum) to top this tart.
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