In this tropical fruit tart, the sweetness of the mangoes balances nicely with the tart lime flavor of the mousse.
Combine the eggs, egg yolks, and sugar in a stainless steel bowl. Whisk in the lime juice.
Set the bowl over a pot of simmering water and whisk the lime mixture continually for about 5 minutes, until it is thick and mounds slightly. Remove the bowl from the stove and let the lime mousse cool for 5 minutes, stirring occasionally.
Pour the mousse into the tart shell. Refrigerate the tart for about 1 hour, until the filling is set.
Toss the mangoes gently in the rum. Arrange the mangoes in the tart shell, slightly overlapping, in a circular pattern.
Refrigerate the tart until ready to serve. Serve with chantilly cream.
© 1993 Emily Luchetti. All rights reserved.