Preheat oven to 400°F.

Either butter an 8- to 9-inch springform pan, or line an 8- or 9-inch cake pan with parchment paper.

On a lightly floured surface, roll out the tart dough to about a 10-inch circle.

Carefully place the tart dough into the pan and bring it up the sides.

Pop the pan with the crust into the fridge until you are ready to pour in the filling.

Whip the egg whites with a pinch of salt. As they start to form soft peaks, start adding the 2 tablespoons sugar. Once they form stiff but shiny peaks, stop and transfer the egg whites to a separate bowl.

Once the whites are out of the mixer bowl, put the remaining ingredients in the bowl. Mix on medium speed until smooth and creamy, about 2 to 3 minutes.

Fold in egg whites. Start with about 1/4 of the egg whites and fold those in as best you can. This will lighten up the batter, making it easier to fold in the rest.

Pour it into the prepared tart shell, making sure to scrape the bowl with a rubber spatula.

Bake for 15 minutes. Once the 15 minutes are up, lower the oven temperature to 350°F and bake for 30 to 35 minutes more. Slide a small thin knife in the cake to test if it is done. If the knife comes out clean, your cake is baked.

Let cool for 10 minutes. Place it on a rack and let it cool in the pan for 10 minutes. Then remove it from the pan and let cool to room temperature.