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Mango Tarts

Source of Recipe

BH&G Christmas Cookies, 1999


List of Ingredients

MANGO CURD
3/4 cup sugar
2 tablespoons cornstarch
1 cup pureed mango
1/4 cup butter or margarine -- cut up
2 tablespoons lemon juice
1 tablespoon finely shredded orange peel
6 egg yolks -- beaten

PASTRY
1/3 cup butter (no substitutes) -- softened
1 3 ounce pack cream cheese -- softened
3/4 cup all-purpose flour
1/4 cup quick-cooking rolled oats
shredded lime peel -- optional


Recipe

PREPARE Mango Curd; cover and chill till needed.

FOR CRUSTS, beat butter and cream cheese in a medium mixing bowl till combined. Stir in flour and rolled oats. Form dough into a ball; divide into 24 equal pieces and form each piece into a ball. Place a ball in each of twenty-four 1 3/4-inch muffin cups. Press dough evenly on bottoms and up sides. BAKE in a 400ºF oven about 12 minutes or till edges are lightly browned. Cool in pans on wire racks. Carefully remove crusts from pans. Just before serving, fill each pastry shell with a rounded tablespoon of Mango Curd. If desired, garnish with shredded lime peel. Makes 24.

MANGO CURD: Stir together 3/4 cup sugar and 2 tablespoons cornstarch in a large saucepan. Stir in 1 cup pureed mango; cup butter or margarine, cut up; 2 tablespoons lemon juice; and 1 tablespoon finely shredded orange peel. Cook and stir over medium heat till thickened and bubbly. Slowly stir about half of the mixture into 6 beaten egg yolks. Return all the egg yolk mixture to the saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Cover surface with plastic wrap and chill till needed.

NOTES : Because the meat of the mango clings tightly to the seed, cut with a sharp knife next to one side of the seed, then the other. Cut away all the meat that remains around the seed. You'll get about 1 cup of pureed fruit from a medium mango.