Mango Lime Tart

Tarts are so much fun to make, and this one was so summery and fruity and creamy. I could eat this for dessert for a week straight. This tart is easy to make because it has a graham cracker crust, and a mango custard filling that is baked in the crust, so no stove top cooking. I was really impressed by how creamy the mango lime filling was in this tart. It was sweet and slightly tart and just yum!

I used a new product in that tart that I had not used before, but will now use in all my mango flavored desserts. It is called Amoretti Natural Mango Artisan Flavor. I will put a link to it on my favorite items page, because I know I will want to order more in the future. It is basically a concentrated flavor puree that just boosts that natural flavor of fruit. I was skeptical this because I don’t like fake flavorings in my fruit desserts, but this isn’t fake flavor. It is a concentrate made from real fruit. Mango is one of those flavors that is amazing in a ripe piece of fruit, but often gets lost in baked desserts, but with this product it really doesn’t. It comes in other flavors too and can be used in drinks, food, desserts.

This tart was really good and pretty quick and easy to make, other than the mango curls which actually were a pain to make 🙂 I like them, but would likely just do whipped cream alone next time and save the trouble.

Mango Lime Tart

Creamy, sweet, and lightly tart mango custard in graham crust

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Servings 8 slices

Equipment

• 1 9 inch tart pan

Ingredients

  

1x2x3x

For the crust:

• 7 oz graham cracker crackers 13 full size sheets
• pinch of salt
• 5 tbsp unsalted butter melted

For the filling:

• 1 lb ripe mango peeled and cored – about 3 medium mangoes
• 6 tbsp fresh lime juice
• 4 large egg yolks room temp
• 1 14 oz can sweetened condensed milk
• 1/2 tsp salt
• 2 tbsp Amoretti Natural Mango Artisan Flavor

For the topping:

• 1 cup cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla
• mango, lime zest or other decoration optional

Instructions

 

For the crust:

• Place the graham crackers in a food processor and process to fine crumbs. Pour into a bowl and add the salt and butter and stir well. Press into a 9 inch tart pan, using a glass to pack tightly. Preheat the oven to 350 and bake for 8 minutes. Remove to a rack.

For the filling:

• Peel and pit the mangoes and place the fruit in a small blender. Puree until smooth and then pass through a fine mesh strainer to remove any stringy bits. You should have around 1 cup of puree. If you don't have enough, puree some more mango.
• In a mixing bowl, whisk the yolks, lime juice, condensed milk, salt and mango puree. Add the Amoretti flavoring and whisk again. Pour into the crust and bake until the edges are set but the center is jiggly. The center should be at around 145 on an instant read thermometer. Don't overbake or the filling won't be creamy. This can be anywhere from 10-18 minutes depending on your oven and filling temp.
• Set on a wire rack to cool completely, then place in the fridge for at least 3 hours to allow the custard to condense.

For the topping:

• Whip the cream with powdered sugar and vanilla to soft peaks. Serve on the side, or place in a piping bag to decorate the top. To make mango curls if you like: Cut very thin slices of mango and toss with lime juice. Gently roll them up into a tube and roll another piece around that center. Place gently on the tart.

Keyword Dessert

Tried this recipe?Let us know how it was!