Make the pastry. Rub the butter into the flour, icing sugar and salt until sandy, add the egg and bring together into a disc without kneading. Wrap and chill 1 hour.

Roll to 3mm, line a 23cm tart tin, trim proud of the rim and chill 30 minutes. Heat the oven to 180°C / 160°C fan.

Blind bake with paper and beans 20 minutes, then 8–10 minutes without, until dry and pale gold. Trim the edge level while warm.

Dry the purée. If it is at all watery, cook it in a dry pan over medium heat for 5 minutes, stirring, until it holds its shape on the spoon. A wet purée will never set properly.

Whisk the purée with the brown sugar, cream, eggs, yolk, spices, salt and vanilla until completely smooth, then pass through a sieve.

Lower the oven to 150°C / 130°C fan. Pour the custard into the case and bake 35–40 minutes, until set at the edge with a slight wobble at the centre.

Cool completely, at least 3 hours. The custard firms as it cools and cutting it warm will tear the surface.

Make the meringue. Heat the sugar and water to 118°C. Whisk the whites and cream of tartar to soft peaks, then pour the syrup down the side of the bowl in a thin stream with the mixer running.

Whisk 6–8 minutes until the bowl feels cool and the meringue is thick and glossy, then whisk in the vanilla.

Pipe or spoon tall peaks over the tart, pulling straight up to draw them into points, then torch until amber at the tips.

Dust lightly with cinnamon and brush a little gold dust onto the peaks just before serving.