Mango Meringue Tart with Red Wine & Buchu (African Mint) Salt

Servings: 6

Ingredients:

Mango Custard

●       1⅔ cups (385g) fresh mango purée (about 2 large mangoes)

●       3 tbsp + 1 tsp (40g) granulated sugar

●       5⅔ tbsp (80g) butter

●       6 large egg yolks (95g)

●       ¼ tsp N/UM Red Wine and Buchu Salt, ground

Graham Cracker Crust

●       10 oz (285g) graham crackers

●       ⅔ cup (150g) butter, melted

●       1 tsp N/UM Red Wine and Buchu Salt, ground

Swiss Meringue

●       ½ cup (113g) large egg whites (5–6 eggs)

●       ¾ cup + 2 tbsp (173g) granulated sugar

●       ¼ tsp cream of tartar

●       N/UM Red Wine and Buchu Salt, for finishing

●       Lime zest, for finishing

Instructions:

For the crust: Blitz the graham crackers in a food processor until finely crushed. Mix in the ground N/UM Red Wine and Buchu Salt. Gradually mix in the melted butter until the crumbs hold together when pressed.

Line the base of a loose-bottomed 9-inch tart tin. Press the crumb mixture firmly into the sides first, then the base.

Heat oven to 350°F. Bake the crust for 10 minutes, until lightly browned. Set aside.

The mango custard: Blend the mango flesh until completely smooth. Whisk the mango purée with the sugar and egg yolks.

Melt the butter and whisk it into the mango mixture. Add ground N/UM Red Wine and Buchu Salt. Pass the custard through a sieve, then pour into the prepared crust.

Reduce the oven to 300°F. Bake until the custard is set around the edges but still has a gentle wobble in the center, about 25-35 minutes.

Remove from the oven and cool at room temperature for 30 minutes. Transfer to the refrigerator and chill completely, minimum 3-4 hours, preferably overnight.

The Swiss meringue: Combine the egg whites and granulated sugar in a heatproof bowl. Place over a double boiler and whisk constantly until the mixture reaches 160°F.

Remove from the heat, add the cream of tartar, and whip until the meringue is glossy and holds stiff peaks. Add ground N/UM Red Wine and Buchu Salt to taste.

Spread or pipe the meringue over the chilled tart. Finish with lime zest and a light sprinkle of coarse N/UM Red Wine and Buchu Salt.

Get the Red Wine & Buchu HERE