Tara Habis's lemon tart with a touch of zaatar

For the shortcrust pastry:

1. Rub the butter with the flour, powdered sugar, zaatar, and salt. Once you have a texture resembling sand, add the eggs gradually.
2. Roll the dough out between two sheets of parchment paper to 4 mm thick and chill.
3. Take out the dough and line the tart ring. Place in the fridge for 15 minutes.
   
   

For the almond cream:

1. Soften the butter, add the almond flour, sugar, and mix.
2. Add the eggs with a whisk, without over-mixing.
3. Fill the tart shell and bake at 170°C for 20 to 25 minutes.
   
   

For the lemon cream:

1. Whisk the egg yolks with the sugar and lemon juice.
2. Bring to a boil and cook for 30 seconds after boiling, whisking continuously.
3. Cool the cream to 45°C, then add the butter and blend.
4. Pour into the baked tart shell and allow to cool so the surface sets.

For the Italian meringue:

1. Make a syrup with the water and sugar, cooking it to 118°C.
2. Whip the egg whites to stiff peaks and slowly pour in the syrup.
3. Whisk until the meringue cools down.
4. With a Saint-Honoré piping tip, pipe the meringue and let your creativity shine!