Zanzinet's Zanzibar Mango Tartlets

Zanzibar Mango Tartlets With Lime Curd and Tropical Nut Crust

Chewy crusts are filled with a 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

For Lime Curd:

• 1 cup 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 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 baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.

Make lime curd:

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

Karibu!!!.