Easy Citrus Tart

 I love easy desserts and this one fits the bill.  It's versatile and easy to change up flavors.

14 whole graham crackers
2 Tbsp sugar
5 Tbsp butter, melted
1 batch curd (see below)
Whipped cream for topping

Preheat your oven to 350 degrees.  Break the graham crackers into pieces, then pulse in food processor with the sugar until finely ground; drizzle in the melted butter and pulse to combine.  

Press the crumb mixture into the bottom and about 1" up the side of a 9" springform pan.  Bake until golden, about 10 minutes, then transfer to a rack and let cool completely.

Pour the curd into the prepared crust and gently press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until set, at least 4 hours.  

Remove the springform ring and transfer the tart to a platter.  Top with shipped cream.

Lemon Curd

1 cup sugar

1 Tbsp grated lemon zest, plus 1/2 cup lemon juice

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp cold butter, cut into small pieces

Whisk the sugar, lemon zest, lemon juice and salt in a medium saucepan.  Whisk the whole eggs and yolks in a small bowl, then whisk into the lemon mixture.  

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes. Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh sieve into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming.  Refrigerate until completely set, at least 4 hours and up to 5 days.  

Mango Curd

1 cup thawed frozen mango pulp

1/3 cup sugar

3 Tbsp fresh lemon juice

4 tsp cornstarch

Pinch of salt 

3 large egg yoks

3 Tbsp butter, cut into small pieces

Whisk the mango pulp, sugar, lemon juice, cornstarch and salt in a medium saucepan.  Whisk in the egg yolks.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 5 - 7 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Lime Curd

3/4 cup sugar

4 tsp grated lime zest, plus 1/2 cup lime juice from 3 - 4 limes

Pinch of salt

3 large eggs plus 3 egg yolks

4 Tbsp. butter cut into small pieces

Whisk the sugar, 1 Tbsp lime zest, the lime juice and salt in a medium saucepan. Whisk the whole eggs and yolks, in a small bowl, then whisk into the lime mixture.

Cook the mixture over medium heat, whisking constantly, until it's thick like pudding, 6 - 8 minutes.  Remove from the heat and whisk in the butter a few pieces at a time until incorporated.  

Strain the mixture through a fine-mesh siege into a small bowl, pushing it through with a rubber spatula.  Press plastic wrap directly onto the surface to prevent a skin from forming, let cool to room temp.  Stir in the remaining 1 tsp lime zest.  Cover and refrigerate until completely set, at least 4 hours and up to 5 days.