Mango Tart

Ingredient ULF # Portion
Grassland Unsalted Butter, divided 214676 6 Tbsp.
Keebler Vanilla Wafers, finely crushed 409581 1 1/4 cups
Crystal Sugar 340162 1/4 cup
Clabber Girl Cornstarch 236267 2 Tbsp.
Water 2 1/4 cups
Clabber Girl Royal Mango Gelatin 330510 6 oz.
Smuckers Apricot Jam 350587 2 Tbsp.
Fresh Mango, cut into slices 115055 1/2 mango

Melt 1/4 cup (4 Tbsp.) butter; mix with wafer crumbs until blended. Press onto bottom and up side of 9-inch tart pan with removable bottom. Bake 10 min.; cool.

Meanwhile, mix sugar and cornstarch in medium saucepan. Gradually whisk in water until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add remaining butter; stir until melted. Refrigerate 30 min. or until slightly thickened, stirring occasionally. Pour into crust. Refrigerate 3 hours or until firm.

Run knife around tart to loosen from rim of pan; remove rim. Microwave jam in microwaveable bowl on HIGH 15 sec. Arrange mango slices on tart; brush with jam.