Mango Tartlets with Lime Curd and Tropical Nut Crust

ingredients

• crust
• Nonstick vegetable oil spray 2 cups roasted macadamia nuts (about 1 1/4 cups)
• 1 1/2 cups sweetened shredded coconut
• 1 1/4 cups shelled pistachios (about 2/3 cup)
• 1/2 cup (packed) golden brown sugar
• 3 large egg whites
• 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
  2/3 cup whipped butter
  1/2 cup hydrogenated fat
  1/2 cup margarine
  1/3 cup olive oil
• 2 mangoes, peeled, pitted, sliced
• 1/4 cup guava jelly or red currant jelly

directions

Make crust:

Preheat oven to 350 degrees. Spray 8 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 degrees., 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 1/3 cup 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.