Mango Meringue Tart

Cook Time 1 hour plus chilling time

Servings 8

Ingredients

1 x 395g can sweetened condensed milk

Juice and zest of 1 lime

4 eggs, separated

200g caster sugar

1 cup frozen mango, defrosted and drained

Shortbread tart base

225g plain flour

⅓ cup cornflour

1 tsp baking powder 

150g butter, softened

50g caster sugar

Pinch of salt

Method

Preheat the oven to 160°C. Grease a 26 cm tart tin.

For the shortbread, sift the flours, baking powder and a pinch of salt into a bowl. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment until pale and creamy. Turn the speed down to low, add the sifted dry ingredients and beat until a light dough forms. Tip the dough into the prepared tin and press the shortbread into the base and side with your hands. Cover with a piece of baking paper and chill in the fridge for 20 minutes. Remove the baking paper and bake in the oven for 20 – 25 minutes until the pastry is a light golden colour. Set aside to cool for 20 minutes.

In the meantime, for the curd, mix the condensed milk, lime juice and zest and egg yolks in a bowl until smooth. Fold through the mango.

Place the egg whites and a pinch of salt in the bowl of an electric mixer and whisk on medium speed until frothy. Increase the speed to high and slowly rain in the sugar, beating constantly for 3 – 4 minutes until the sugar has dissolved and the meringue mixture is thick and glossy.

Pour the curd over the shortbread and spread it out evenly. Dollop the meringue mixture over the curd and spread all the way to the edge with a palette knife, then use the knife to form rough peaks. Bake for 25 – 30 minutes until the meringue is golden and crunchy on top. Cool completely before serving.