Mango and Raspberry Tart

Mango and Raspberry Tart

1 pie crust
1 cup sugar
¼ cup cornstarch
¼ teaspoon salt
2 ½ cup sliced ripe mangoes
1 ½ cups plain yogurt
3 egg yolks
1 tablespoon lime juice
1 basket raspberries, rinsed

Press the pie crust into a pan or use a muffing pan to make individual tarts. Prick the bottom and sides with a fork. Line with foil and bake at 450° for 8 minutes, then remove foil and bake for 5 to 6 minutes more. Cool completely. In a medium saucepan stir sugar, cornstarch, and salt. Place mango in food processor and blend until smooth (about 1 ½ cups). Stir the mango and yogurt into sugar mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two minutes more. Remove from heat. Slightly beat egg yolks. Gradually stir 1 cup of hot mixture into yolks. Pour egg yolk mixture back into hot filling. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in lime juice. Fold in raspberries. Pour filling into the crust. Cool for a bit, and then chill in fridge for at least four hours.



...from Better Homes and Gardens Baking Book