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Mangosteen & Lychee Meringue Tart

Southeast Asia is home to a wealth of palate-stimulating exotic fruits, including the mangosteen, which is quickly becoming coveted by both foodies and wellness enthusiasts alike. Discover this tropical fruit-heavy and mouth-watering meringue tart for the perfect after-dinner treat.

Mangosteen & Lychee Meringue Tart

Mangosteen & Lychee Meringue Tart


Makes one 24cm tart or four to six individual tarts.

For the pastry:
150g plain flour
75g cold, unsalted butter, coarsely chopped
50g icing sugar
1 egg yolk
1 egg (for egg wash)

For the curd:
3 mangosteens, peeled and deseeded
4 lychees, peeled and deseeded
215g caster sugar
100g unsalted butter
45g cornflour
3 limes, zest and juice only
3 eggs, lightly whisked
Dash of yuzu
45g desiccated coconut

For the meringue:
4 egg whites
225g caster sugar

For the topping:
6 lycees, peeled and sliced
3 mangosteen, peeled and sliced
2 rambutans, peeled and sliced


1. For the pastry, rub the flour and butter together with your fingertips until it resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. Shape into a ball (add a little water if the dough is too dry), flatten it out into a disc, wrap in clingfilm and chill for at least 30 minutes.

2. Preheat the oven to 180°C/360°F/Gas 4. On a floured surface, roll the pastry out to 5mm thick and line a shallow 24cm tart tin (or smaller individual tins, if preferred). Trim and refrigerate for 20 minutes. Line the pastry with baking paper, fill it with pastry weights and bake blind for 15 minutes. Remove the paper and weights, brush with egg wash, bake for a further 4-6 minutes (or until golden) to seal, then cool to room temperature.

3. For the curd, place the mangosteen and lychee in a saucepan with 100ml water, cook down for 30 minutes, then purée, sieve and set aside. Once cool, add the sugar, butter, cornflour, and lime zest and juice, and stir over a low heat for 3-4 minutes until the sugar dissolves and no lumps of cornflour remain.

4. Remove from the heat. Press the whisked eggs through a fine sieve into a bowl, then beat that into a curd mixture using a wooden spoon. Place the pan over a low heat and cook, stirring, for 8 minutes until the mixture coats the back of a spoon. Stir in the yuzu and coconut, then allow to cool completely.

5. For the meringue, beat the egg whites with an electric hand mixer or stand mixer until stiff peaks form (the meringues should stand up straight when the whisk is removed). Place the sugar in a heavy-based saucepan, and 6 tbsp water, and stir over a low heat until the sugar has dissolved. Increase the heat to high and cook until the syrup reaches 120°C/250°F on a sugar thermometer.

6. As soon as the syrup reaches the correct temperature, pour onto the egg whites in a thin, steady stream, while continuing to whisk. (Avoid pouring the hot syrup onto the beaters, as it may stick to them or splash back at you.) Once all the syrup has been mixed in, carry on whisking the meringue until it has cooled slightly and is shiny and stiff.

7. To finish, fill the tart case or cases with the curd mixture and top with the fruit. Spoon the completely cooled meringue into a piping bag with a 2cm plain nozzle, and pipe 3cm high peaks over the fruit and curd. Place the pie(s) under a hot grill or use a blowtorch to toast the meringue until evenly golden.

Find more recipes in the Harrods Magazine app.