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1
Preheat oven to 350F.
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2
Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray.
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3
Combine macadamia nuts, coconut, pistachios and brown sugar in processor.
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4
Process until nuts are finely chopped.
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5
Transfer to large bowl.
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6
Beat egg whites in another large bowl until soft peaks form.
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7
Fold whites into nut mixture in 3 additions (mixture will be thick and sticky).
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8
Let mixture stand 10 minutes.
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9
Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan.
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10
Place pans on baking sheet.
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11
Bake until crusts are puffed and begin to brown, about 20 minutes.
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12
Cool crusts in pans 5 minutes.
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13
Using oven mitt, gently remove pan sides; cool crusts completely on rack.
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14
Whisk sugar, lime juice and yolks in large metal bowl to blend.
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15
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180F., about 9 minutes.
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16
Remove bowl from over water.
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17
Gradually add chilled butter, whisking until melted and well blended.
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18
Press plastic wrap directly on surface of curd.
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19
Refrigerate until cold, about 3 hours.
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20
(Crusts and lime curd can be prepared 1 day ahead.
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21
Store crusts in airtight container at room temperature.
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22
Keep lime curd refrigerated.)
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23
Fill each crust with 5 tablespoons lime curd.
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24
Arrange mango slices decoratively atop tartlets.
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25
Whisk guava jelly in heavy small saucepan over low heat until melted.
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26
Brush over mango slices.
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27
Chill at least 3 hours and up to 1 day.
