Preheat oven to 180ºC.
Make pastry, line a pie or tart dish and blind bake 15 minutes. Remove baking beads and bake further 10 minutes until golden.
To make Filling, place all filling ingredients, except water into Thermomix bowl. Cook 5 min/90°C/speed 4.
Add water through hole in the lid. Cook 5 min/90°C/speed 4.
Spread into warm cooked tart crust. Refrigerate until set.
To make meringue; Place egg whites into clean, dry Thermomix bowl with cream of tartar. Whip 4 min/37°C/Butterfly/speed 3.
Whip 6 min/37°C/Butterfly/speed 3 while you add the sugar 1 tsp at a time through hole in lid.
Add vinegar, vanilla and cornflour and whip 1 min/37°C/Butterfly/speed 3.
Pipe or dollop meringue mix onto the tart, but do not go right to the edges. Mound it up in the middle and swirl it with a spatula.
When ready to serve, use a kitchen torch and toast the meringue. Garnish with flowers and serve.