Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Mango-Key Lime Tart By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 4 hrs Servings: 10 Fresh lime zest and juice are best for this tart. If you can't get Key limes (sometimes called West Indian or Mexican limes), use regular (Persian) limes, or even lemons! Ingredients 10 graham crackers (each 3 by 5 inches), broken into pieces 2 tablespoons sugar 5 tablespoons unsalted butter, melted 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes), plus more for serving 1 can (14 ounces) sweetened condensed milk ½ teaspoon finely grated Key-lime zest, plus 3 tablespoons juice (from about 4 Key limes) 4 large egg yolks ¼ teaspoon coarse salt Lightly sweetened whipped cream, for serving Directions Preheat oven to 350 degrees. Finely grind crackers with sugar in a food processor (you should have about 1 1/4 cups). Add butter and pulse until combined. Transfer mixture to a 9-inch tart pan with a removable bottom; press into bottom and up sides. Place pan on a baking sheet and bake until crust is fragrant and slightly darker, 10 to 12 minutes. Transfer to a wire rack; let cool completely. Meanwhile, puree mangoes in food processor and strain through a coarse sieve. In a bowl, whisk together 1 1/4 cups strained mango puree, condensed milk, lime zest and juice, yolks, and salt. Pour into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes. Let tart cool on a wire rack 1 hour; then refrigerate until chilled, at least 2 hours and up to overnight. Serve, with whipped cream and diced mango on the side. Print