Lemon Meringue Butter Tart

Combine icing sugar, almond powder, flour, salt, butter, and mix until sandy texture.
Add the eggs gradually and continue mixing until dough is developed.
Place in the fridge for 1-2 hours before using.
Once Tart dough has chilled, sheet dough to approximately 2-3mm thickness and place onto desired tart pan.
Blind bake at 175C until golden brown (approximal 7m) Baking times will vary depending on size of tart.

Mix all together to a creamy and homogenous filling.

Decorate with maple caramelized pecans and chocolate pieces dust with cocoa Powder.

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