Mango Meringue Tart with Coconut Cream

(Makes one 10-inch tart)

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For the meringue base:1

3 large egg whites, room temperature

3/4 cup sugar (preferably superfine)

1 tablespoon cornstarch

1 teaspoon white vinegar

Preheat the oven to 250° F Line a baking sheet with parchment paper; set aside. In a clean and completely grease-free bowl of an electric mixer and with a clean and completely grease-free beater, beat the egg whites, sugar, and vinegar until stiff peaks form.

Beat in the cornstarch.

With a spatula, spread the meringue on the prepared baking sheet, making a 10-inch disk with an edge that comes up about 1.5 inches from the bottom.

Bake for 1.5 to 2 hours.

Open the oven door and let the meringue disk cool completely while it's still on the baking sheet and in the oven.

For the coconut cream:

3 large egg yolks

1/2 cup sugar

3 tablespoons cornstarch

1/8 teaspoon salt

1 1/2 cups coconut milk

1/2 cup heavy cream, chilled

In a saucepan, whisk together everything except the coconut milk until the mixture forms a smooth paste.

Slowly whisk in the coconut milk making sure to get rids of all lumps.

Put the saucepan on medium heat and whisk until the mixture thickens up. It takes a while for the mixture to come to a gentle boil, but when it does, the cream thickens up very quickly and needs to be taken off the heat right away to prevent it from scorching.

Transfer the cream to a bowl and cover it with a piece of plastic wrap placed right on the surface of the custard to keep it from forming a skin. Chill the custard for at least 2 hours.

Transfer the chilled custard to a mixing bowl and whisk in the cold whipping cream until no lumps remains. (This is more easily done with an electric mixer.) Keep the coconut cream covered and refrigerated until you assemble the dessert.

For the topping:

About 2 large ataulfo mangoes, peeled and sliced


Fill the meringue disk with the chilled coconut cream and top with the mango slices. Serve immediately.