Ingredients
- Lemon Curd:
- 1 cup sugar
- 1 Tbsp grated lemon zest, plus 1/2 cup lemon juice (from 2 to 3 lemons)
- Pinch of salt
- 3 large eggs plus 3 egg yolks
- 4 Tbsp cold unsalted butter, cut into small pieces
- Mango Curd
- 1 cup thawed frozen mango pulp
- 1/3 cup sugar
- 3 Tbsp fresh lemon juice (from 1 to 2 lemons)
- 4 tsp corn starch
- Pinch of salt
- 3 large egg yolks
- 3 Tbsp cold unsalted butter, cut into small pieces
- Lime Curd:
- 3/4 cup sugar
- 4 tsp grated lime zest, plus 1/2 cup lime juice (from 3 or 4 limes or used bottled key lime juice)
- Pinch of salt
- 3 large eggs plus 3 egg yolks
- 4 Tbsp cold unsalted butter, cut into small pieces
- Tart Shell Base:
- 14 whole graham crackers
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 1 batch curd
- Whipped cream, for topping
Preparation
Step 1
Lemon Curd:
Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan. Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.
Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 to 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through a fine-mesh strainer into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
Mango Curd:
Whisk the mango pulp, sugar, lemon juice, corn starch and salt in a medium saucepan. Whisk in the egg yolks.
Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 5 top 7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through a fine-mesh strainer into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely set, at least 4 hours and up to 5 days.
Lime Curd:
Whisk the sugar, 1 Tbsp lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs, and yolks in a small bowl, then whisk into the lime mixture.
Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 5 top 7 minutes. Remove from heat and whisk in the butter a few pieces at a time until incorporated.
Strain the mixture through a fine-mesh strainer into a small bowl, pushing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Stir in the remaining 1 tsp lime zest. Cover and refrigerate until completely set, at least 4 hours and up to 5 days.
For Tart:
Preheat the oven to 350 degrees F. Break the graham crackers into pieces, then pulse in a food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.
Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.
Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 4 hours. Remove the springform ring and transfer the tart to a platter. Top with whipped cream.