the grub is 11! less grubby, more tall ::::
Hey, Grub. You are 11! Taller, thicker, back to school after a virtually-distanced year and a half, back to soccer — lots of changes. I’m happy to see you back with your friends and impressed with your understanding of responsibilities at home, in school and the community. I love that you are still so inquisitive, so helpful, and ask such good questions about life. I’m somewhat at a loss for words. The more words you have, the less I need sometimes. I love you, silly. Let’s go have some mango.
Grub’s assessment of the mango key lime tart: good but he tasted more lime than mango flavor. We would have all liked more of the mango flavor. A large dollop of whipped cream is a must.
One year ago: apple-blueberry deep dish pie (Grub’s tenth birthday)
Two years ago: bibinkga (Grub’s ninth birthday)
Three years ago: key lime pie (Grub’s eighth birthday)
Four years ago: pandan cupcakes (Grub’s seventh birthday)
Five years ago: vanilla cake with pandan frosting (Grub’s sixth birthday)
Six years ago: chima (laval) cookies (and/or cupcake toppers — a photo tutorial) (Grub’s fifth birthday)
Seven years ago: tomato-sunflower seed pâté and ninjago frosting redux (Grub’s fourth birthday)
Eight years ago: turtle cupcakes (Grub’s third birthday)
Nine years ago: turbinado sugar cookies (Grub’s second birthday) and no-knead bread and croutons
Ten years ago: plum kuchen and pimento cheese and pear galette (Grub’s first birthday)
- 10 graham crackers (each 3 by 5 inches), broken into pieces
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, melted
- 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes), plus more for serving
- 1 can (14 ounces) sweetened condensed milk
- ½ teaspoon finely grated Key-lime zest, plus 3 tablespoons juice -- see note above
- 4 large egg yolks
- ¼ teaspoon coarse salt
- Lightly sweetened whipped cream, for serving
- Preheat oven to 350 deg F.
- Finely grind crackers with sugar in a food processor. This will equal about 1¼ cups. Add butter and pulse to combined.
- Transfer mixture to a 9-in tart pan with a removable bottom and press into bottom and up sides. Press up sides about an inch or less..
- Place pan on a baking sheet and bake until crust smells good, about 10 to 12 minutes. Transfer to a wire rack to cool completely.
- While shell is baking and cooling, puree mangoes in food processor and strain through a coarse sieve. If you have a Vitamix, the straining part is probably unnecessary. I did it this way, and felt the puree was smooth enough without straining.
- In a medium bowl, whisk together 1¼ cups mango puree, condensed milk, lime zest (if using) and juice, yolks, and salt.
- Pour mixture into crust. Bake until filling is set around edges but still slightly loose in center, about 25 minutes.
- Let tart cool on a wire rack 1 hour. Refrigerate until chilled, at least 2 hours and up to overnight.
- Serve with whipped cream and diced mango on the side.
