Mix all ingredients for the crust. Press it into a springform pan with a removable bottom. Bake in a 400 degree oven for 10 minutes. Cool completely.

In a metal bowl over a small pot of boiling water place cranberry purée, egg yolks, lime zest and juice, sugar condensed milk and cornstarch. Whisk until thickened. Remove bowl from water and Pour into crust. Cover with plastic and refrigerate overnight.

The next day, place a standing mixer bowl or a metal bowl over a small pot of boiling water. Add egg whites and sugar. Whisk until egg whites are very warm. Remove the bowl from the water and beat the egg whites on high until they become stiff peaks. Spoon onto tart. Use a hand torch to slightly brown the top of meringue.

Recipe by Monique Polanco From Peaches to Peaches