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Preheat the oven to 180°C (350°F). Grease a pie dish.
Beat the egg whites until they form stiff peaks.
Add the sugar 1 tablespoon at a time, beating for about 30 seconds after each addition until the mixture is thick and glossy.
With the final spoonful of sugar, whisk in the baking powder and vanilla.
Gently fold in the crushed Salticrax crackers and chopped pecans.
Spoon the mixture into the prepared pie dish and spread evenly.
Bake for 15–20 minutes, until lightly golden.
Turn the oven off and leave the tart inside for another 15–20 minutes to dry out slightly.
Serve warm or cold with whipped cream or vanilla ice cream.