Sunday, October 17, 2010

Mango Mousse Tart

My mom really liked this...light and not sweet. Personally I wasn't crazy about the coconut in the crust and wouldn't mind eating it just as pudding.

1/2 cup sweetened flaked coconut, toasted
3/4 cup crushed graham crackers
3 tablespoons unsalted butter, melted
1/4 cup confectioners sugar
1/4 teaspoon salt

2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
2 tablespoons granulated sugar
2 tablespoons fresh lime juice
3 teaspoons unflavored gelatin (~ 1/2 envelope)
1/3 cup well-chilled heavy cream

Crust: Preheat oven to 375. Mixtogether flour, coconut, butter, confectioners sugar, and salt. Press dough onto bottom and up side of tart pan. bake til golden brown ~7 min

Filling: Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth. Take some puree, microwave, and add/dissolve gelatin in. Add gelatin mix back into mango puree. Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Pour into crust and chill overnight.
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Sunday, October 3, 2010

Key Lime Pie

I didn't realize that I really like key lime until my professor brought it one day. It's amazingly easy! From Epicurious.


1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
6 tablespoons unsalted butter, melted

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh key lime juice

Crust: Preheat oven to 350°F.

Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.

Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Filling: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill. Serve with whipped cream
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