Key Lime Pie: Key Lime Tart by Recipe Cottage

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	Key Lime Tart

		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.