Mango Pineapple Tart With Macadamia Nut Crust Recipes

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MANGO-PINEAPPLE TART WITH MACADAMIA NUT CRUST



Mango-Pineapple Tart with Macadamia Nut Crust image

Categories     Milk/Cream     Rum     Food Processor     Fruit     Dessert     Bake     Mango     Pineapple     Macadamia Nut     Summer     Chill     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 21

Crust
1 1/2 cups all purpose flour
1 cup roasted salted macadamia nuts
1/3 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1 teaspoon (or more) water
1/2 teaspoon almond extract
Filling
1 1/2 cups whole milk
1/2 cup whipping cream
1 vanilla bean, split lengthwise
6 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
3 1/2 teaspoons dark rum
Assembly
1/2 pineapple, halved lengthwise, cored, cut crosswise into 1/4-inch-thick slices
2 mangoes, peeled, halved, cut crosswise into 1/4-inch-thick slices
1/4 cup apricot preserves, melted

Steps:

  • For crust:
  • Blend first 4 ingredients in processor until nuts are finely ground. Using on/off turns, cut in butter until pea-size pieces form. Add yolk, 1 teaspoon water, and extract; using on/off turns, blend just until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball; flatten into disk. Wrap in plastic and chill 3 hours.
  • Roll out dough between 2 lightly floured sheets of waxed paper to 1/4-inch thickness. Peel off top sheet of paper. Invert crust into 11-inch round tart pan with removable bottom. Peel off paper; press dough into pan. Trim edges. Push crust 1/8 inch above top edge of pan. Refrigerate 1 hour.
  • Preheat oven to 375°F. Bake crust until golden, about 25 minutes. Cool. (Can be made 1 day ahead. Wrap and store at room temperature.)
  • For filling:
  • Combine milk and cream in heavy medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks, sugar, and cornstarch in large bowl to blend. Gradually whisk hot milk mixture into yolk mixture; return to saucepan and whisk over medium heat until thick and beginning to bubble, about 8 minutes. Transfer to medium bowl. Cool slightly; mix in rum. Press plastic wrap onto surface of custard. Chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
  • For assembly:
  • Remove vanilla bean from filling. Whisk filling just until smooth; spread in crust. Arrange pineapple and mango slices in concentric circles atop filling. Brush fruit with preserves. (Tart can be assembled 3 hours ahead. Refrigerate.)

MACADAMIA-PINEAPPLE TART



Macadamia-Pineapple Tart image

Get a sweet taste of the Islands with this tempting tart. The sweet cookie-pastry crust is easy to make and bakes light and crisp under the rich nutty filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 12

1 1/2 cups Gold Medal™ all-purpose flour
1/4 cup packed brown sugar
1 egg
3/4 cup coarsely chopped macadamia nuts
3/4 cup coarsely chopped candied pineapple
1/2 cup granulated sugar
1/3 cup butter or margarine, melted
3/4 cup corn syrup
1/4 cup coffee liqueur, if desired
1/4 teaspoon salt
3 eggs
Whipped cream, if desired

Steps:

  • Heat oven to 400°F. In medium bowl, mix all crust ingredients until dough forms. Press firmly and evenly in bottom and up side of ungreased 11-inch tart pan with removable bottom. Bake 10 to 12 minutes or until light brown.
  • Reduce oven temperature to 375°F. Sprinkle nuts and pineapple evenly over crust.
  • In large bowl, beat granulated sugar, butter, corn syrup, liqueur, salt and eggs with electric mixer on medium speed until smooth. Pour over nuts and pineapple. Bake about 30 minutes or until set. Serve warm or cool with whipped cream.

Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg

ALAN WONG'S PINEAPPLE-MANGO-MACADAMIA NUT RELISH



Alan Wong's Pineapple-Mango-Macadamia Nut Relish image

This relish is so good, our friends have been known to beg us to allow them keep the leftovers. Serve with grilled fish, chicken, or even by itself as a salad. The relish can be used immediately, but I like to refrigerate it for an hour or two to allow the flavors to mingle. You can be pretty liberal with the hot sauce because the pineapple and mango balance the fire, but use caution if you use habanero peppers together with an extreme sauce such as Dave's Insanity. The original recipe was published in The Seattle Times c. 1993

Provided by brianl

Categories     Sauces

Time 15m

Yield 4 cups

Number Of Ingredients 17

1 cup diced fresh pineapple
1 cup diced ripe mango
1/2 cup chopped macadamia nuts
3 tablespoons thinly sliced green onions
3 tablespoons chopped fresh basil
2 tablespoons grated maui onions (Walla Walla Sweet, Vidalia, etc.) or 2 tablespoons other mild onions (Walla Walla Sweet, Vidalia, etc.)
1 tablespoon chopped cilantro
1 tablespoon indonesian peanut sauce (recipe #106184) or 1 tablespoon finely chopped roasted peanuts
1 teaspoon minced hot chili pepper (Thai, or habenero)
1 teaspoon minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 -3 teaspoon hot sauce (I prefer Dave's Insanity, or Omak Suicide Sauce) (optional)
1 teaspoon fish sauce (nam pla)

Steps:

  • Combine pineapple, mango and nuts in a non-reactive bowl.
  • Add remaining ingredients and toss to mix.
  • Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.

MANGO-PINEAPPLE TARTLETS



Mango-Pineapple Tartlets image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1 cup plus 2 tablespoons almond flour
1/4 teaspoon salt
12 tablespoons softened unsalted butter
1/4 ripe pineapple, peeled and finely diced
2 1/2 ripe mangoes, peeled, 1 finely diced, 1 1/2 sliced
2 bananas, peeled and thinly sliced
Granulated sugar to taste

Steps:

  • Preheat the oven to 325 degrees. Combine the flour, sugar, almond flour and salt. Separately cream 7 tablespoons of the butter and slowly blend in the flour mixture until the texture is sandy. Spread on a large sheet pan and bake until golden at the edges, about 10 minutes. Cool.
  • Transfer the mixture to a food processor and process until it resembles coarse sand. Add the remaining 5 tablespoons of butter, pulsing until combined. Line a baking sheet with parchment paper and divide mixture among 6 4-inch bottomless pastry rings, packing it firmly in. Bake until just browned, about 10 minutes. Set aside.
  • Meanwhile, combine the pineapple, diced mango and 1/2cup water in a saucepan. Cook over medium heat, stirring occasionally, until the fruit softens and the water evaporates, about 15 minutes. Add the bananas and cook 3 minutes more. Taste, adding a few teaspoons of sugar if desired. Set aside to cool.
  • Remove the rings from the cooled tart shells. Divide the cooked fruit among the tarts, spread gently and top each with mango slices. Using a spatula, carefully transfer tarts to plates. Serve with ice cream.

Nutrition Facts : @context http, Calories 670, UnsaturatedFat 7 grams, Carbohydrate 85 grams, Fat 35 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 16 grams, Sodium 104 milligrams, Sugar 47 grams, TransFat 1 gram

PINEAPPLE-MACADAMIA NUT TART



Pineapple-Macadamia Nut Tart image

I was leafing through some old magazines at the library and I found this recipe. I haven't tried it yet, but once the temperature starts cooling off, and I can use my oven again, I'll be sure to make it.

Provided by bernrome

Categories     Tarts

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 8

1 (15 ounce) package refrigerated pie crusts
2 tablespoons margarine or 2 tablespoons butter
1/4 cup sugar
1 cup dark corn syrup
1/2 teaspoon rum extract
3 eggs
1 cup macadamia nuts
1 (8 ounce) can pineapple slices, drained, halved

Steps:

  • Prepare pie crust according to package directions for one-crust filled pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use.).
  • Heat oven to 375 degrees F. Place cookie sheet in oven to heat.
  • In medium saucepan, melt margarine over low heat; remove from heat. Add sugar, corn syrup, rum extract and eggs; beat with wire whisk until well blended.
  • Arrange nuts in bottom of crust-lined pan. Arrange pineapple around edge of tart over nuts. Carefully pour egg mixture over pineapple and nuts.
  • Place tart in oven on heated cookie sheet. Bake at 375 degrees F. for 40 to 50 minutes or until top of tart is deep golden brown. Cool completely.

Nutrition Facts : Calories 481.8, Fat 27.9, SaturatedFat 7, Cholesterol 63.5, Sodium 374.5, Carbohydrate 56.4, Fiber 1.9, Sugar 18.4, Protein 5

MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST



Mango-Pineapple-Lime Cheesecake with Ginger Crust image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Cream Cheese     Lime     Mango     Pineapple     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 16

Crust
1 1/3 cups ground gingersnaps cookies
1 3 1/2-ounce jar toasted macadamia nuts
1/4 cup packed golden brown sugar
1 1/2 tablespoons chopped crystallized ginger
2 tablespoons (1/4 stick) unsalted butter, melted
Filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1 tablespoon minced lime peel
2/3 cup sour cream
6 tablespoons fresh lime juice
4 large eggs
1 mango, peeled, pitted, sliced
3 kiwi fruit, peeled, sliced
1 small pineapple, peeled, quartered, cored, thinly sliced (leaves reserved)

Steps:

  • For crust:
  • Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
  • For filling:
  • Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
  • Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
  • Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.

PINEAPPLE MANGO BANANA PIE



Pineapple Mango Banana Pie image

If you like a taste of the tropics you will like this pie. This pie is a great spring and summer dessert. Use fresh, ripe pineapple and mango and bananas that are brown all over. They will act as a binding agent but leaves lots of moisture in the pie.

Provided by Home Chef Hayes

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Pineapple Pie

Time 2h20m

Yield 9

Number Of Ingredients 11

2 cups 1/2-inch pieces fresh pineapple
2 cups 1/2-inch pieces fresh mango
2 ripe bananas, mashed
1 tablespoon lime juice
¾ cup white sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 pinch salt
1 tablespoon butter, cut into small pieces
1 double crust ready-to-use pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Drain pineapple and mango in a fine mesh strainer fitted over a bowl. Transfer pineapple and mango to a large bowl; mix in bananas and lime juice.
  • Mix sugar, tapioca, cinnamon, ginger, and salt in a separate bowl. Add sugar mixture to fruit mixture; toss to coat. Fold in butter pieces. Set aside until flavors have blended, 15 to 30 minutes. The longer it sits, the better it will set up during baking.
  • Press 1 pie crust into a 9-inch plate plate; spoon fruit mixture into pie crust. Top with the second pie crust, crimping the edges together to seal. Cut a few slits in the top crust for ventilation during baking. Line the crust edges with aluminum foil to prevent burning.
  • Bake in the preheated oven for 25 minutes. Remove aluminum foil and bake until crust is golden brown, 20 to 25 minutes. Cool completely on a wire rack.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 45.5 g, Cholesterol 3.4 mg, Fat 8.2 g, Fiber 2.7 g, Protein 2 g, SaturatedFat 2.5 g, Sodium 114.5 mg, Sugar 29 g

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