Mango meringue pie

Place the mango flesh in a blender and blitz until smooth. Pour into a medium saucepan.

Zest and juice the limes into the mango.

Separate the yolks from the whites of 4 eggs in two bowls. Add the egg yolks, corn flour and 70g of sugar, then whisk until smooth. Bring to a boil, while whisking and cook for 5 minutes until thickened.

Stir in 130g of cold butter. Cool to room temperature.

To make the pastry, place the flour, the remaining butter and icing sugar in a food processor and blend until the mixture resembles coarse breadcrumbs. Add the remaining beaten egg and blend until the pastry comes together.

Turn out on to a worktop, knead briefly until smooth, then wrap and chill in the fridge for 20 minutes. Roll out the pastry on a floured work top to 3mm thick.

Line a 20cm tin with the pastry, leaving a 2cm overhang. Prick the base with a fork, then chill for a further 20 minutes. Line the pastry case with greaseproof paper, fill with baking beans and blind bake for 15 minutes at 190 C, gas mark 5. Remove the beans and paper, and bake for 20 minutes more, until the pastry is crisp and golden. Set aside to cool, then trim the excess pastry.

Spread the mango curd into the tart case and refrigerate.

To make the meringue, combine the egg whites, the remaining sugar, salt and cream of tartar in the bowl of a stand mixer. Set the bowl over a large saucepan of simmering water and stir gently until the mixture is hot to the touch. Place in a stand mixer and whip on high speed until stiff peaks form.

Pile the meringue over the mango curd. Using a blowtorch, caramelise the meringue. Alternatively heat the grill to the highest setting and place the pie in the oven until browned.

Serve on the day it’s made.