Mango-Citrus Tart

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  • Level: Easy
  • Total: 1 hr 10 min (plus chilling)
  • Active: 25 min
  • Yield: 8 to 10 servings
This citrus tart gets a tropical makeover with the addition of bright, sweet mango puree. If you can’t find mango puree in your local freezer section, you can blend frozen, thawed mango chunks until smooth.


For the Crust:

For the Filling:


  1. Make the crust: Preheat the oven to 350˚ F. Break the graham crackers into pieces, then pulse in a food processor with the sugar and salt until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake until golden, about 12 minutes, then transfer to a rack and let cool. Leave the oven on.
  2. Make the filling: Whisk together the mango puree, whole eggs, egg yolks, cornstarch, sugar, lime juice, lemon juice and salt in a medium saucepan until combined and smooth. Cook over medium-low heat, stirring with a rubber spatula, until the mixture begins to thicken and it resembles a thin pancake batter, 7 to 10 minutes. Remove from the heat and stir in the butter until melted.
  3. Place the cooled crust on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the crust. Bake until the filling is set but the center is still jiggly, 25 to 30 minutes. Let cool to room temperature, then refrigerate until chilled and the filling is completely set, 4 to 6 hours. Slice and serve with the whipped cream.

Cook’s Note

To make sure your crust is compact, use the bottom of a measuring cup to press the crumbs evenly into the pan. For a silky smooth filling, strain the curd through a fine-mesh sieve.