Hibiscus Meringue Tart

Begin with the pastry, add the butter and flour to a bowl and rub together with your fingertips until it resembles coarse sand. Add the yolk and mix with a knife to form a dough (you may need 1tsp of iced water). form into a ball and roll out to fit a long, narrow tart tin. Chill, covered, overnight to allow the pastry to hydrate.
The next day, prehaet oven 190C. Line the tart with baking paper and dried rice and bake for 15 minutes, remove the paper and rice and cook 5-7 minutes more or until the base is golden and feels sandy to the touch, allow to cool.
Meanwhile, add the cream, vanilla and hibiscus flowers to a small pan and heat over a medium heat. Remove from the heat and allow to infuse for 2 hours. Heat again until steaming point then strain into a heatproof bowl over the white chocolate. Stand for 2 minutes.
Working from the centre outwards, whisk to combine and form a silky ganache, do not over whisk. Pour into your baked tart shell and allow to set in the fridge for 4 hours.
For the meringue, combine the sugar and water in a small pan and heat to dissolve, increase the heat and bring to the boil. Meanwhile whisk the eggs to soft peaks, when the sugar reaches 118-121C, pour in a steady stream down the side of the bowl, whilst whisking the eggs, taking care to avoid the beaters.
Continue beating until the meringue is cool, about 10 minutes. Spread over the set filling and lightly burnish using a blow torch. Decorate with edible flowers and serve.

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