Preheat oven to 375 F.

Mix together the flour, salt and sugar then the cold salted butter.

Cut the cold butter into the flour until the butter is pea sized.

Add the cold water and stir together until a dough forms, add more or less water if needed.

Roll tart crust out until it is thin and will easily fit the tart pan then place into the tart pan and press into the side groves then trip top of side crust with a knife.

Bake the crust alone for 20 minutes, while you mix together the filling.

To make the sweet potato filling, add roasted sweet potato, eggs, salt, vanilla extract, sugar, pumpkin pie spice, cinnamon and sour cream and blend together until smooth. I like to use an immersion blender or food processor for an extra smooth filling.

Pour mixture into the tart crust and back for an additional 40 minutes or until the filling is set and no longer liquid when you touch it with your finger.

Once cooked, remove from the oven and let it cool while you make the meringue.

In a mixing bowl, add egg whites and using a whisk attachment, whisk until soft peaks form then set aside.

In a sauce pan, add sugar, corn syrup and water and bring to a boil.

Boil until sugar mixture is at soft ball stage or 235 F..

Turn heat off and begin whisking the egg whites again while you pour the hot sugar mixture into the egg whites.

Once all of the sugar has been added, turn up the speed on the whisking and whisk until mixture turns shiny and smooth.

Spoon onto top of sweet potato tart.

To toast, use the broiler for 1-3 minutes or until the top starts to toast, watch very carefully or toast with a kitchen torch.

Serve tart warm or cold and enjoy.