Mango Lime Tart
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Mango Lime Tart
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This tart and tangy mango lime tart features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne.
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Ingredients
For Crust:
- 7 7 oz Graham crackers about 13 full size crackers
- pinch fine sea salt
- ¼ ¼ teaspoon ground cayenne pepper optional
- 5 5 tablespoons unsalted butter melted
For Mango Lime Filling:
- 1 1 pound mango (about 3 medium) peeled and cored
- 6 6 tablespoons freshly squeezed lime juice
- 4 4 egg yolks at room temperature
- 1 1 14oz can sweetened condensed milk
- ½ ½ teaspoon fine sea salt
- 2 2 tablespoons Amoretti Natural Mango Artisan Flavor
For Topping:
- 1 1 cup heavy whipping cream
- 2 2 tablespoons powdered sugar
- ½ ½ teaspoon vanilla extract
- lime zest for garnish
- mango or other edible flowers flowers optional, for decoration
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Instructions
- Preheat oven to 350 degrees F.
- In a food processor, pulse graham crackers until very finely ground. Add salt and cayenne and pulse to combine. Drizzle in melted butter, then pulse a few times until crumbs are evenly moistened.
- Dump crumb mixture into a 9-inch tart pan with removable bottom (you can also use a standard 9-inch pie pan). Use a flat bottomed glass or measuring cup to firmly press the crumb mixture evenly over the bottom and up the sides of the pan.
- Bake for 8 to 10 minutes or until lightly browned. Remove from oven and set aside to cool slightly.
- To make filling, peel and core mango, slicing off as much of the flesh from the fibrous core as you can.
- Place mango in the bowl of a food processor or blender and process until very smooth. Press puree through a fine mesh sieve to remove any chunks or fibrous bits. You should have 1 cup (about 240g) of puree.
- In a mixing bowl, whisk egg yolks with lime juice. Whisk in sweetened condensed milk, followed by strained mango puree. Finally, whisk in mango flavoring (if using). Pour filling into baked crust.
- Bake for 15 to 18 minutes or until edges are set and center is still pretty jiggly, but not liquidy (think jello). It will set up further as it cools.
- Set on a wire rack and let cool completely to room temperature, then transfer to the refrigerator and chill for at least 3 hours or overnight (lightly cover if you're storing it longer).
- For whipped cream topping, beat cream with an electric mixer fitted with the whisk attachment until it starts to thicken. Sift in powdered sugar and continue to whip until it forms medium-soft peaks. Fold in vanilla. You can either dollop the whipped cream onto the tart, swirling it rustically with a spoon, or transfer to a piping bag and pipe a decorative design around the circumference of the tart. Garnish with a bit of lime zest and mango and/or edible flowers as desired.
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