- 1 tbsp lime, zested
- 1/2 cup butter, unsalted, cut into tablespoons
- 1 cup sugar
- 1 large mango
- Whipped cream (optional)
- 1 tbsp water
- 1/4 cup apricot jam or preserves
- 1/2 cup freshly squeezed lime juice, strained
- 7 tbsp butter, cold, salted, cut into cubes
- 3/4 cup flour
- 3/4 cup flaked coconut, sweetened
- 1/3 cup Confectioner's sugar
- 1 egg
- 4 egg yolks
- 1/2 tsp salt
For the crust, spread the coconut on a baking sheet in a thin layer. Bake for 10 to 12 minutes or until golden brown and crisp, stirring frequently. Let stand until room temperature. Combine cooled coconut, flour, butter, confectioners' sugar and salt in a food processor. Pulse until mixture forms a ball. Press evenly over the bottom and up the side of a 9-inch tart pan with a removable bottom. Chill in the refrigerator for 1 hour. Place the tart shell on a baking sheet and bake at 350 degrees for 20 to 25 minutes or until firm and golden brown.
For the lime curd, combine the egg yolks, egg, lime juice and sugar in a saucepan. Cook over low heat for 30 minutes or until mixture thickens to a pudding-like consistency, stirring constantly; eggs will separate if heat is too high or mixture is not stirred. Place in a non-reactive bowl and stir in the butter, one piece at a time, until fully incorporated. Stir in the lime zest. You may place plastic wrap directly on the surface and chill until ready to assemble.
To assemble, spread the lime curd evenly in the prepared crust. Peel the mango and cut away from the pit lengthwise. Slice each half into 1/4-inch slices and arrange in a starburst pattern over the lime curd. Heat the apricot jam and water in a saucepan until jam is melted. Brush over the mango slices. Garnish with lime zest if desired. Chill, covered, until ready to serve. Serve with a dollop of lightly sweetened whipped cream if desired.