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 TART
Categories Fruit Ginger Dessert Bake Kiwi Mango Papaya Brandy Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 20
Steps:
- For crust:
- Mix flour, sugar and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk, cream and vanilla in small bowl. Add to flour mixture; process until moist clumps form. Gather dough into ball. Flatten into disk. Wrap in plastic; refrigerate 4 hours.
- For Filling:
- Pour milk into heavy medium saucepan. Bring just to simmer. Whisk yolks, sugar and cornstarch in medium bowl to blend. 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 medium bowl. Stir in minced ginger. Press plastic onto surface of pastry cream. Cover; chill until cold, about 4 hours. (Dough and pastry cream can be made 1 day ahead. keep chilled separately. Let dough soften slightly before pressing into pan.)
- Preheat oven to 375°F. Press dough onto bottom and up sides of 11x7 1/2-inch rectangular or 11-inch round tart pan with removable bottom. Line crust with foil. 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, about 15 minutes. Transfer pan to rack and cool completely. Remove sides from pan.
- Combine preserves and Cognac in small saucepan. Stir over medium heat until preserves melt and mixture is thick, about 2 minutes. Strain syrup into another small saucepan; discard solids. Brush half of syrup onto bottom of crust. let stand at room temperature until set, about 5 minutes. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm ginger syrup. Brush over fruit. (Can be made 2 hours ahead. Cover and chill.) Garnish tart with mint.
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 FRUIT PIE OR TART
Yield One 9-inch pie or tart
Number Of Ingredients 5
Steps:
- Equipment:measuring cupspie plate, or tart pan with removable bottom, 9-inchrubber spatulamedium bowlScoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan's sides, shaping it so that the edges are flush with the rim. Put the crust in the freezer for 15 minutes.Remove the crust from the freezer and spread the pudding over the bottom. Put the raspberries, blackberries, and blueberries in a medium bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap and stored in the refrigerator, Tropical Fruit Pie or Tart will keep for 3 days.
Nutrition Facts : Nutritional Facts Serves
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.
More about "tropical fruit pie or tart recipes"
TROPICAL FRUIT TART - BAKED BREE
From bakedbree.com
5/5 (1)Estimated Reading Time 5 minsServings 8
- To make the crust: Add flour, sugar, ginger, and salt to the food processor. Pulse to combine. Add butter and cut by pulsing until it resembles coarse meal. Whisk the egg yolk and water in a small bowl. Add to the processor by tablespoonful and process until moist clumps form. Turn out into a bowl and gather into a ball. Wrap into a ball and cover with plastic wrap. Chill for one hour.
- To make the pastry cream: Add milk, ginger, and vanilla bean to a medium saucepan. Bring to a simmer. Remove from heat and cover with a plate. Let steep for 30 minutes. Strain and add back to the same pan. Bring to a simmer again.
- Gradually whisk in hot milk. Pour the mixture back into the saucepan. Whisk over medium heat until the mixture thickens and comes to a bubble. Pour through a strainer into a clean bowl. Press plastic wrap onto the surface of the cream. Refrigerate for 4 hours, or up to two days.
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