MANGO MERINGUE-O TARTLETS
Bite-sized phyllo shells filled with fresh mango curd & topped with meringue and lime
Makes 24 tartlets
10 sheets phyllo dough, defrosted
Spray oil, canola or coconut
2 ripe mangoes
1 lime, juiced and zested
2 egg yolks
Pinch of salt
1 egg white
1/2tsp lemon juice
Let phyllo dough set, still wrapped, at room temp for 1 hour. Preheat oven to 375 degrees and grease a mini muffin pan. Work quickly to keep the dough from drying out and cover with a damp towel in between using. Lay one sheet of phyllo on your work area and spray or brush evenly with oil. Lay another sheet directly on top and spray with more oil. Repeat until you have 5 sheets, spraying the topmost sheet as well. With a sharp knife or pizza cutter, cut dough into 15 squares, 3 rows of 5. Gently press each square into the muffin tin. Repeat with remaining phyllo dough until tin is full (will have leftover squares). Bake for 5min or until golden (watch them, they burn quickly!) Once toasted, immediately remove tart shells from tin and onto a baking rack to cool.
Meanwhile, peel and chop both mangoes and puree in a food processor with lime juice until smooth (mine was a little chunky because they weren't quite as ripe as I wanted but was still delicious!). Add into small pot over medium-low heat. Whisk in egg yolks and cook 5min. Whisk in sugar and salt and raise heat to medium and cook an additional 5min until thickened slightly. Remove from heat and cool. Spoon 2tsp of filling into each tart shell and refrigerate until almost ready to serve. Right before serving, add egg white, sugar and lemon juice to a large bowl and use an electric mixer to beat to semi-stiff, glossy peaks. Dollop or pipe a small amount onto each tart and use a kitchen torch to toast. Sprinkle with lime zest and serve.
Once the shells are cooled they can be frozen: place in a single layer within sealed Tupperware and freeze up to 2 weeks.