Mango Lime Cream Tarts, Whole Wheat Crust

Steps

1. Make the crust: whisk the whole wheat flour, the all-purpose flour, the salt and 30 g of the sugar in a large bowl (the remaining 150 g of sugar goes into the filling later).
2. Rub the cold butter into the whole wheat and all-purpose flour mixture with your fingertips or a pastry cutter until it looks like coarse crumbs with some pea-size pieces.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide the dough in half, flatten each half into a disk, wrap and chill for 1 hour.
4. Preheat the oven to 375°F (190°C). Lightly dust the counter with a pinch of the dough crumbs or roll between parchment sheets; roll each disk into an 11-inch round and press into two 9-inch tart pans with removable bottoms. Trim the edges and prick the bases with a fork. Chill 15 minutes.
5. Line each crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove the weights and parchment, and bake 8 to 10 minutes more until dry and lightly golden. Lower the oven to 325°F (165°C).
6. Make the filling while the crusts bake: whisk the remaining 150 g of sugar with the cornstarch and lemon zest, then whisk in the eggs, the Greek yogurt and the lime juice until smooth.
7. Divide the lime filling evenly between the warm crusts. Bake at 325°F (165°C) for 20 to 25 minutes, until the edges are set, the center jiggles only slightly and the custard reaches 160°F (71°C) in the center.
8. Cool the tarts on a rack for 30 minutes, then chill for at least 2 hours until firm.
9. Just before serving, fan the mango slices over the tarts and scatter the mint on top. Cut each tart into 6 slices.