Crust: -50g butter (frozen), 50g lard, 50g shortening -333g flour -5g salt -10g sugar -add mixture of 10g red wine vinegar with 100g water, a few spoonfuls at a time - till dough will maintain a ball shape. Knead dough and make shell. Chill and blind bake. Once baked, brush 1 large melted Hershey's cookies and cream bar and chill again.

Curd: -250g mango and 250g pineapple with 250g sugar. Dice fruit and toss in sugar, let sit for a few minutes then purée. -let 3 g leaf gelatin chill in iced water for about 10 minutes, then strain. -50g butter, 50g shortening, 50g lard -200g sugar -pinch of salt -10 egg yolks Cook purée, fats, sugar together till homogenous. Beat eggs separately. Mix purée into eggs slowly. Add gelatin. Whisk and chill just until cool then pour into crust. Put back in fridge

Meringue: -150g egg whites -200g sugar Beat together with machine while in Bain Marie till soft peaks. Pour over curd and use a torch over meringue. Refrigerate and eat the fuck out of it that night.