My favorite thing to bring to a potluck is dessert. Maybe it’s because I’m picky or because I almost always have a dessert recipe I can’t wait to try. Either way, I’m bringing dessert to this week’s I Heart Cooking Club’s potluck. Don’t forget to check out all the other potluck recipes being shared over at IHCC, including the one from by IHCC buddy Michelle.
Chef Bayless makes choosing just one recipe hard, but I finally narrowed it down. And the extra egg whites you have from this recipe – save them. I have the perfect way to use them coming up tomorrow. Promise!
If you need a tasty beverage while you’re cooking and baking, I highly recommend El Jimador margaritas or palomas in a can. This isn’t a paid plug…some of these magically found their way into the mini fridge and I couldn’t resist.
Mango Lime Tart
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Ingredients
Crust:
- 6 tablespoons butter
- 16 Graham crackers
- 3 tablespoons sugar
Filling:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 1/3 cup cold water
- A big pinch of salt
- 6 eggs yolks
- 1/3 cup fresh lime juice
- Zest of 1 large lime finely grated
- 3 tablespoons butter
Topping:
- 4 eggs whites
- 1 cup sugar
- 1 large ripe mango peeled, flesh cut from the pit and cut into 1/4″ dic
Instructions
Crust:
-
Heat the oven to 325 degrees. In a small saucepan, melt the butter, letting it brown slightly. Break the Graham crackers into a food processor and pulse until pulverized. Add the 3 tablespoons of sugar and melted butter, then continue to pulse until the mixture begins to clump slightly. Set aside 3 tablespoons of the crumb mixture to use as a garnish for the tart. Press the remainder evenly over the bottom and sides of an 8″ tart pan with removable bottom. {I’m using a quiche dish} Bake until lightly browned, about 15 minutes.
Filling:
-
In a medium heavy-bottom saucepan, whisk together the sugar, cornstarch, water, and salt. Set over medium heat and whisk until the mixture begins to boil (it will be quite thick), 4 to 7 minutes. Add the eggs yolks to the hot mixture and immediately whisk vigorously until thoroughly incorporated. Lastly, whisk in the lime juice, zest, and butter. Continue whisking until the mixture returns to a boil. Remove from the heat and pour into the crust. Let cool to room temperature, then refrigerate, covered with plastic wrap, until the filling is chilled and nicely set. (The tart can be made up to 24 hours ahead up to this point.)
Assembly:
-
In the metal bowl of an electric mixer, whisk together the eggs white and sugar over a pan of simmering water until the egg whites are very warm to the touch. Remove from the heat and beat with the electric mixer until cool, about 5 minutes; the meringue should be thick and fluffy and hold glossy stiff peaks. (The meringue may be prepared up to 24 hours ahead; cover and refrigerate.)
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Shortly before serving, preheat oven to 500 degree. Scoop the meringue into a ring around the outside edge of the tart (an ice cream scoop works well), then use the back of a spoon or a small spatula to form dramatic peaks in it. Place in the over for 2 to 3 minutes, until the meringue is evenly browned. Fill the center with the chopped mango, sprinkle with the reserved crumbs and decorate with a mint sprig, if desired.
Make sure to put your tart back in the fridge to firm up before slicing. I may have sliced mine right after I added the mangoes and I may have let the tart sit on the counter after cooking the meringue. The picture was not pretty, hence another tart picture. Yeah.
**I took a picture of the cut tart this morning. I left everything to sit overnight in the fridge and set up again. The mangoes kind of oozed down into the lime custard filling, but everything still tastes wonderful and the other slices cut much more easily.
