Next, add in the egg and whisk again for another 2 minutes, or until fully incorporated.

Reduce the speed to low and slowly add the flour to the bowl. Mix just until everything comes together—overmixing at this stage can lead to a tough pastry due to gluten development. The dough should be soft but hold its shape.

Place the dough between two sheets of parchment paper and roll it out to a 2mm thickness. Transfer it to the fridge and chill for 20–30 minutes until firm.

To form the tart, press a perforated tart ring into the chilled dough to cut out a base. Cut long strips from the dough for the sides and gently press them along the inner edges of the ring, sealing them to the base. Smooth out the edges with your fingers to neaten the shape.

Chill the shaped tart shell for another 15 minutes. In the meantime, preheat your oven to 165°C.

Once chilled, trim off any extra dough from the top edges. Add a scrunched-up piece of parchment paper to the center and fill it with baking weights like rice or beans to prevent the dough from puffing up while baking.

To make the curd, whisk together the egg yolks, granulated sugar, mango puree (opt for a sweet, flavorful variety), lime juice, lime zest, and fine coconut flakes if using.

Set up a double boiler by bringing water to a gentle boil in a pot, then placing a bowl on top without letting it touch the water. Lower the heat to maintain a simmer.

Pour the mango curd mixture into the bowl and cook while whisking constantly. In about 5 minutes, the mixture should thicken and turn pale—this means the eggs are cooked through.

Remove the bowl from heat and allow the curd to cool for a couple of minutes. Then whisk in the butter until it's completely melted and blended in.

Cover the surface of the curd with plastic wrap (make sure it touches the curd to prevent a skin from forming), and refrigerate for at least an hour until it sets. Once chilled, whisk it to smooth it out, then transfer to a piping bag.

Make the Tajin mangoes: Finely dice the mangoes and toss them with lime zest and as much Tajin seasoning as you like—it’s all about your spice preference.

Using the same double boiler setup, combine the egg whites and sugar in a bowl. Cook while whisking for 3–5 minutes until the sugar has fully dissolved. You can test by rubbing a bit between your fingers—it should feel completely smooth.

Remove the bowl from the heat and whip the mixture until you get glossy medium to stiff peaks, about 15 minutes. Once done, scoop the meringue into a piping bag.

Pour some extra Tajin seasoning onto a plate. Run a lime wedge along the top rim of your tart shell to moisten it, then invert the tart and roll the edge in the Tajin—just like salting the rim of a cocktail glass. It gives the tart a fun, spicy finish.

Spoon a layer of the Tajin mango mixture into the base of the tart and spread it out. Pipe the mango curd over it, filling the tart to the top. Let the assembled tart chill in the fridge for a minimum of 2 hours to firm up the filling.