In a bowl, which we can turn into a ben marie (so avoid a plastic one), mix sligthly the egg whites, honey and salt.
Transfer the bowl to a saucepan to which we have added boiling water. Be careful, the bowl should not touch the water. We only want the steam.
Stir until the temperature of the mixture reaches 75 ° C. It will take about 7 minutes.
Remove and beat the mixture. To avoid "baking" the meringue, hug the bowl with a wet towel. Wet the towel with cold water. The towel will help to lower the temperature of the mixture.
Spread the meringue on the tart and brown the meringue with a blowtorch or grill the tart until the meringue turns golden brown.