TROPICAL TART
Create a stunning geometric design on this tropical fruit tart using triangles of mango and kiwi or dragon fruit and pineapple - or dream up your own
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Using an electric whisk, beat the mascarpone, cream cheese, sugar, vanilla, coconut extract, if using, and a pinch of salt until smooth. Whisk in the coconut cream.
- Spoon the filling into the pastry case, smooth the top and return to the fridge for at least 2 hrs or overnight. Once set, use the tropical fruit to decorate the top of the tart in your desired geometric pattern.
Nutrition Facts : Calories 275 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
TROPICAL PARFAITS
When entertaining guests, Nancy Stock of Minonk, Illinois often adds sliced bananas to this layered pudding dessert. "It makes a beautiful presentation and is good for you, too," she notes.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture., Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.
Nutrition Facts :
TROPICAL FRUIT TART
Steps:
- Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours.
- Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely.
- Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit.
TROPICAL FRUIT PARFAIT
Steps:
- In a small bowl stir together yogurt, lime juice, and cayenne pepper; set aside.
- Spoon 1/4 of drained fruit into the bottom of 2 wine or parfait glasses. Add 1/4 of the banana. Spoon 1/4 cup yogurt mixture over fruit and top with 1/4 cup of granola. Repeat layers.
- Serve immediately garnished with a sprig of fresh mint.
TROPICAL CREAM TARTS
Number Of Ingredients 5
Steps:
- 1. Drain pineapple, reserving juice. Add enough pineapple juice or orange juice to reserved juice to equal 1 cup total liquid.2. In medium bowl beat juice and pudding mix with wire whisk for 1 minutes. Stir in pineapple. Spoon into crusts. 3. Top with coconut. Enjoy immediately or refrigerate until serving time.*NOTE: To toast coconut, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
Nutrition Facts : Nutritional Facts Serves
SILKY CHICKEN LIVER PARFAIT TART
If you're not a confident pastry-maker, you can use shop-bought pastry - you'll find it easier to handle and the result will still be delicious
Provided by Good Food team
Categories Canapes, Starter
Time 1h15m
Yield Serves 6 with leftovers
Number Of Ingredients 20
Steps:
- At least an hour before you want to make the tart, make the pastry. Tip the flour, thyme, butter and ½ tsp salt into a food processor and pulse to the texture of breadcrumbs. Add the egg yolk and milk and pulse again until it all starts to come together. Tip out and press into a ball of pastry. Wrap, then chill for at least 1 hr. Can be prepared up to 2 days ahead.
- On a lightly floured surface, roll the pastry out and line an 11 x 33cm rectangular, fluted tart tin. (The pastry may break up as you work it, so patch over any broken bits.) Keep any excess trimmings. Chill the tart case in the fridge or freezer for 20 mins.
- While the tart case is chilling, tip all the ingredients for the parfait into a clean food processor with a generous pinch of salt and a good grinding of pepper. Blitz until the mix is as smooth as it's going to get, then push through a sieve into a jug and set aside.
- Heat oven to 200C/fan 180C/gas 6. Line the tart case with greaseproof paper and baking beans, then bake on a baking tray for 15 mins. Remove from the oven and remove the paper and beans. Check for any small holes or cracks in the pastry and patch up with the reserved trimmings. Place back in the oven for 15 mins, until golden. Remove from the oven and lower the oven to 120C/fan 100C/ gas ½. When the oven has cooled suitably, slide the tart case back into it, then fill as far as you can with the parfait mix. Bake the tart for 20 mins until just set. Leave to cool, trim any untidy edges, then remove from tin.
- To serve, cut the tart into 6 slices. Place on plates, then place small blobs of caramelised onions and a scattering of hazelnuts around the tart. Neatly place a few salad leaves around and drizzle everything with oil and vinegar. Arrange 2 fig quarters on top of each slice and serve.
Nutrition Facts : Calories 498 calories, Fat 35 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.47 milligram of sodium
TROPICAL YOGURT PARFAIT
A twist on a yogurt parfait featuring tropical fruits and a little bit of crunch from a homemade granola! You could prep the syrup and granola the night before for quicker morning preparation - just store the syrup in the fridge and the granola in a sealed container. This makes a nice presentation when served in a clear cup to reveal the layers - individual trifle bowls work great.
Provided by Starrynews
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Gently remove the halved grapefruit pieces from the skin and place in a medium bowl. Combine with avocado.
- Prepare pomegranate syrup: Combine sugar and corn starch in a small saucepan, and mix well. Add pomegranate juice. Bring to a boil and simmer gently until reduced and thickened, about 5 minutes. Allow to cool.
- Prepare granola crumble: Preheat oven to 325°F Combine oats, butter, brown sugar, allspice, and almonds, and toss. Spread oat mixture on a lightly oiled baking sheet. Bake until light brown, about 10 minutes. Stir in coconut and return to oven until mixture is medium brown, about another 5 minutes.
- To make parfaits, layer yogurt in individual dishes, followed by a layer of fruit, then a drizzle of pomegranate syrup, topped with granola crumble. Add another layer of yogurt, fruit, then syrup drizzle, and finish with the granola crumble. Enjoy!
- Note: If your grapefruit is particularly tart, you can sprinkle a bit of sugar, to taste, on the fruit mixture before layering it into the parfait.
Nutrition Facts : Calories 391.1, Fat 23, SaturatedFat 9, Cholesterol 23.6, Sodium 122.5, Carbohydrate 41.6, Fiber 6.3, Sugar 22.5, Protein 9.3
TROPICAL FRUIT TART
Puff pastry is one of our favorite freezer shortcuts -- especially when paired in this tart with sweet pineapple, tangy mango, and nutty coconut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll puff pastry into a 10-by-14-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry 1 inch from edges, creating a border; with a fork, prick dough all over inside border. Bake until golden, 12 to 15 minutes. Let cool completely.
- Meanwhile, in a medium saucepan, cook pineapple, sugar, and lemon juice over medium-high until pineapple begins to break down, 10 to 12 minutes. Transfer to a blender and puree until smooth.
- Pour through a fine-mesh sieve back into saucepan, discarding solids, and sprinkle with gelatin. Let stand until gelatin softens, 5 minutes. Bring to a boil over medium-high, stirring, then pour into a medium bowl set in a bowl of ice water. Stir until cool and thickened, 4 minutes. (To store, cover and refrigerate, up to 3 days.)
- Whisk cream until soft peaks form. Stir pineapple mixture until smooth; fold in whipped cream until combined. Spread on pastry and top with mango and coconut.
Nutrition Facts : Calories 345 g, Fat 23 g, Fiber 3 g, Protein 4 g, SaturatedFat 12 g
TROPICAL FRUIT PARFAIT
Take the typical parfait on a trip to the tropics with the addition of fruits like kiwis, mangoes, and pineapples.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- In a small jar, layer fruit with yogurt. Top with toasted sliced almonds.
CHEESECAKE TART WITH TROPICAL FRUITS
Categories Fruit Dessert Bake Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For crust:
- Combine flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk 2 tablespoons ice water and egg yolk in small bowl. Add to dry ingredients and blend just until soft moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour.
- Preheat oven to 375°F. Roll out dough on lightly floured surface to 13- to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Press in overhang, forming double-thick sides. Pierce crust all over with fork. Freeze crust 30 minutes. Bake until golden brown, pressing with back of fork if crust bubbles or slips, about 30 minutes. Transfer crust to rack. Spread jelly over bottom of crust and cool. Reduce oven temperature to 350°F.
- For filling:
- Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until light and fluffy. Beat in egg, then vanilla. Add sour cream and beat just to blend.
- Pour filling into tart crust. Bake until filling is slightly puffed and center moves slightly when pan is gently shaken, about 35 minutes. Transfer to rack and cool completely. Refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- For topping:
- Melt jelly in heavy small saucepan over low heat. Brush over top of cheesecake. Overlap papaya slices atop tart in circle. Arrange kiwis in overlapping slices in center. Sprinkle mango around edge. Spoon pulp of passion fruits into center of tart, if desired. Serve immediately or refrigerate up to 3 hours.
TROPICAL FRUIT TART
Categories Fruit Dessert Bake Cream Cheese Kiwi Mango Pineapple Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Unfold crust.
- Using wet fingertips, press together any cracks to seal. Rub crust with flour. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.
- Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.
- Arrange pineapple, kiwis and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.
TART TROPICAL PARFAIT
Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this simple formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb to make your own version.
Provided by thehungryscientist
Categories Everyday Cooking Special Collection Recipes New
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.6 g, Cholesterol 8.8 mg, Fat 13.3 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 74.2 mg, Sugar 27.9 g
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