Looking for an elegant tartlet recipe? Make Mango Meringue Tartlets! A classic shortbread crust paired with an exotic Mango Curd and toasted Meringue Topping make these beautiful little mini tarts something special.
To make the mango curd, puree the mango, sugar, lime juice and salt in a food processor, scraping down the sides as needed until a smooth consistency is reached. Add yolks and puree for another 10-15 seconds. Strain mixture through a mesh sieve into a metal bowl, pressing on solids with the back of a spatula. Discard solids in sieve.
Set metal bowl over a saucepan of simmering water (do not allow bottom of the bowl to touch the water); whisk puree until thickened and thermometer registers 170°F, about 10 minutes. Remove from over saucepan and gradually whisk in butter, 1 piece at a time. Cover and refrigerate for several hours or overnight.
To make the tart shells, combine the flour, sugar, and salt in a food processor and pulse once to mix. Add the butter and pulse until pea-size crumbs form, about 20-30 seconds. Add egg yolks and water and process for another 10-15 seconds or until large, moist crumbs form.