Mango Key Lime Tart

 Mango Key Lime Tart

Yields: one 9" tart

Crust Ingredients:

2 cups graham cracker crumbs

2 Tablespoons granulated sugar

1/2 cup (1 stick)  Land O Lakes Unsalted Butter, melted

Crust Instructions:

1.  Preheat oven to 350".   Place a 9" tart pan with a removable bottom onto a baking sheet.

2.  Using a food processor, pulse together the graham cracker crumbs and sugar.  Then drizzle in the butter and continue pulsing until the crumbs are moistened.

3.  Transfer crust mixture into the tart pan, using the palms of your hands or the bottom of a glass to press the crumbs against the bottom and sides of the pan.  Apply high-pressure to create a tight and compact crumb.

4.  Bake for 10-12 minutes, until the crust darkens to a golden brown.  Leave the tart on the baking sheet and place on a cooling rack to cool completely.

Filling Ingredients:

3 cups fresh mango, peeled and diced (about 2-3 mangoes), extra for topping if you choose.

1 (14 ounce) can of sweetened condensed milk

1/2 teaspoon lime zest

3 Tablespoons Key lime juice

4 large egg yolks

1/4 teaspoon salt

Filling Instructions:

5.  Using a food processor, pulse the diced mango to create a puree.  Place a coarse sieve over a large bowl and strain the mango puree through.  To the strained mango puree, whisk in the condensed milk, zest, key lime juice, yolks and salt.

6.  Pour the mango/lime filling into the cooled crust and bake for 25-28 minutes, until the edge is set and the center is slightly loose.

7.  Cool on a cooking rack for 1 hour.  Transfer to the refrigerator and chill for 2 hours or overnight. Serve with stabilized whipped cream topping, chopped mango and slice of lime.
Stabilized Whipped Cream Ingredients:
1 pint heavy whipping cream
1 Tablespoon Jello Instant Vanilla Pudding Mix (dry)
1 teaspoon vanilla extract
1/3 cup confectioners' sugar (or to taste)
Stabilized Whipped Cream Instructions:
8.  Put all the ingredients in a large mixing bowl, preferably one that has been chilled.
9.  Mix on low speed until ingredients are combined.
10.  Mix on high speed until soft peaks form, scraping sides of bowl often.
11.  Store tightly covered in the refrigerator for up to 3 days.