French Kiwi Meringue Tart

To prepare the shortcrust pastry: 
Whisk the egg and sugar together until the mixture whitens slightly. 
Add the flour and butter, then combine well by hand until you obtain a ball of dough. 

Roll the dough out on a sheet of greaseproof paper. 
Lay the dough in a tart tin and prick with a fork. 
Bake for 15 minutes at 180°C (gas mark 6). 

Prepare the kiwi cream: 
Peel the kiwis and crush into a purée. 

Combine the kiwi purée, sugar and lemon juice in a saucepan over a medium heat. 

Add the whisked eggs, whilst stirring continuously. 
Add the cornflour and stir for around fifteen minutes over a low heat, until the cream thickens. 
Add a touch of green food colouring to achieve a stronger green colour. 

Remove from the heat and pour the mixture into the tart base. Leave to cool. 

Prepare the meringue: 
Whisk the egg whites with a pinch of salt. 
When the egg whites are beginning to stiffen, start gradually adding the sugar, continuing to whisk until the egg whites are stiff. 

Cover the cooled tart with meringue and bake for 10 minutes at 120°C (gas mark 4).