I often find that graham cracker crusts are a bit heavily flavored for me and then pies have to be sweeter to hold their own. Plus, the idea of a citrus fruit with shortbread makes me think of Scottish lemon curd on shortbread, which I love together. This tart is my answer to a cheesecake, but this feels a lot lighter and less sweet but still very flavorful.
Shortbread tart:
Combine 1 cup salted butter, 2 cups all-purpose flour and 1/2 cup powdered sugar. When thoroughly combined, press into a pie pan, tart pan, or a springform pan, as I used. Press as thin as you can, and leave a bit going up the walls of your dish, to hold the tart filing later. Cook at 350 for 17-20 minutes. Leave inside your baking dish.
Mango Lime filling:
Puree the flesh of two mangoes, then press the puree through a fine mesh strainer so you’re getting the smooth juice. To that juice, add the zest and juice (about 3 tablespoons) of two limes, one 14 ounce can of sweetened condensed milk, 4 egg yolks, and 1/4 teaspoon kosher salt. Whisk that all together, then pour into your tart shell. Bake at 350 for 25-30 minutes. Cool on a rack for an hour, then in the fridge for two hours. Serve alone or with whipped cream.
Tajin Whipped Cream:
In a bowl that’s been in the freezer for at least 20 minutes, use a hand or stand mixer to whip 1 cup of cold heavy whipping cream, 1 tablespoon powdered sugar, 1 teaspoon lime juice and 1/2 teaspoon Tajin or chili powder.
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Mouth watering!
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