Madinina is the name given to Martinique by Christopher Columbus.
The trap? Thinking the crumbled meringue will hold during baking. It softens, that's normal. The trick is layering it thinly on the bottom, under the mango pulp, so it dissolves without disappearing. White rum, black tea and bitter orange leaves steep for 15 minutes, that's what drives this recipe. The raisins soak for at least an hour. Cream and eggs bake together at mid-oven heat, never above 200°C, or you'll lose the tart's tender crumb.
1 In a saucepan, pour your rum, black tea and bitter orange leaves and bring to a boil. Remove from heat, cover and let sit for 15 minutes.
2 In a second saucepan, add your mango pulp, add 50 g (1.75 oz) of cane sugar and simmer for 10 minutes. Transfer to a bowl.
3 Strain your marinade and soak your raisins in it.
4 Place your pastry in your mold, prick the bottom with a fork, then put it in the fridge.
5 When everything is cold, preheat your oven to 200° (TH6+).
6 At the bottom of your tart, add your crushed meringue, then your mango pulp, your drained raisins, then your cream and egg mixture. Bake in the middle of the oven for 35 minutes, then turn it off and let it rest for another 15 minutes.
Serve hot, warm or cold, just to breathe in a little of that creole sweetness. I devoured this tart with my friends, accompanied by the wonderful creation of my Martinique friend Tiburce, a clever blend of black tea, agricultural rum and cane sugar served slightly chilled, pure bliss. You can even order some from him https://rhumstiburce.sumupstore.com/
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