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Key Lime Tart

12 ounces butter- cut in small pieces
4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 egg
3/4 c (approx) ice water

1 1/2 cups key lime juice or fresh squeezed lime juice
2 1/4 cups sugar
1 cup of butter
6 egg yolks
9 eggs

3-4 ripe mangoes
1/2 cup sugar
1/2 cup dark rum
3/4 cup orange juice
3 tablespoons lime juice

Mix together flour, sugar, and salt. Mix butter into flour mixture
until completely incorporated. Make a well in the center of bowl
and add egg and cold water. Work mixture into a soft dough. Let
rest 15 minutes before using. Blind bake pie shell and let cool.
(pre-made pie shells can be substituted).

Combine lime juice, sugar and butter in a sauce pan. Cook over
medium heat until sugar dissolves. Whisk eggs together in a bowl.
Gradually add sugar mixtue to eggs while stirring constantly.
Return mixture to pan and cook over lower heat, stirring until
thick. Do not boil. Pour hot mixture into pre-baked pie shells,
and let cool to room temperature, then refrigerate.

Peel and core the mangos and place in food processor. Process
until smooth. Bring sugar, rum and juices to a low boil. Pour
hot liquid into mango puree with motor running. Blend until smooth.
Pour over chilled tart and serve.

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