Zanzibar Mango Tartlets With Lime Curd and Tropical Nut Crust

Chewy crusts are filled with sweet-tart lime curd and topped with sliced mangoes

Ingredients

For crust:

• Nonstick vegetable oil spray 2 cups roasted macadamia nuts (about 10 ounces)
• 2 cups roasted macadamia nuts (about 10 ounces)
• 1 1/2 cups sweetened shredded coconut
• 1 1/4 cups shelled pistachios (about 5 ounces)
• 1/2 cup (packed) golden brown sugar
• 3 large egg whites

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For Lime Curd:

• 1 cup of sugar
• 3/4 cup fresh lime juice
• 10 large egg yolks
• 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
• 2 mangoes, peeled, pitted, sliced
• 1/4 cup guava jelly or red currant jelly

Method

Make crust:

Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to a large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes. Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on a baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using an oven mitt, gently remove pan sides; cool crusts completely on rack.

Make lime curd:

Whisk sugar, lime juice and yolks in a large metal bowl to blend. Set bowl over a saucepan of simmering water (do not allow bottom of the bowl to touch the water); whisk constantly until mixture thickens and a candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add the chilled butter, whisking until melted and well blended. Press plastic wrap directly on the surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in an airtight container at room temperature. Keep lime curd refrigerated.)

Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in a heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.

Wonderful recipe! The combination of mango and lime is quite delightful. I changed the crust just a bit by using butter — and not the egg white. (just didn’t have the time to beat the egg whites up) I’m sure it would even be better with the original. I will definitely make this again.