Mango Lime Tart
Creamy, sweet, and lightly tart mango custard in graham crust
Equipment
- 1 9 inch tart pan
Ingredients
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.
Tried this recipe?Let us know how it was!