Coconut Mango and Pineapple Custard Tart with Tropical Glaze
Ingredients
Coconut Mango and Pineapple Custard:
4 eggs
1 cup shredded unsweetened coconut
3 tablespoons cornstarch
1 teaspoon vanilla
1/2 cup mango puree (1 mango)
3/4 cup fresh pineapple puree or crushed pineapple (drained)
1 cup granulated sugar
1 cup 2 % milk
Graham Crumb Crust:
1 1/2 cups graham crumbs
1/2 cup unsalted melted butter
Tropical Glaze:
2 cups sliced fruit (mangoes and pineapple)
1/4 cup sugar
1/2 cup peach jam
shredded coconut for the top (toasted in the oven until golden)
Preparation
1
Graham Crumb Crust:
2
Preheat the oven to 350º F. Line the bottom of a 9" spring-form pan with parchment paper and butter the sides of the pan.
3
In a bowl, combine the graham cracker crumbs and the butter.
4
Mix with a wooden spoon and transfer to the prepared spring-form pan.
5
With your hands or a meat tenderizer, press firmly making sure to cover the bottom of the spring-form pan.
6
Bake the graham cracker crust in the oven for 10 minutes at 350º F
7
Coconut Mango and Pineapple Custard:
8
In a bowl beat the eggs.
9
Whisk in the sugar, coconut, cornstarch and the vanilla.
10
Put the mango pieces in a food processor and pulse....
11
Add the mango puree to the egg
12
custard batter....
13
Puree the pineapple pieces
14
Whisk the pineapple puree and milk into the custard batter
15
Pour the coconut fruit custard into the spring-form pan
16
Bake for 50-60 minutes. Given the addition of the fresh fruit puree I went with a longer baking time. The interior was still moist and held together when cut to serve.
17
Cool slightly before removing from the pan.
18
Tropical Glaze:
19
Add the sliced pineapple, sliced mango pieces and sugar to a non-stick frying pan.
20
Cook on medium-low heat to dissolve the sugar.
21
Stir in the peach jam and continue cooking to liquify the jam.
22
Continue cooking and stirring as needed until the fruit is softened.
23
Pour the hot glaze on the baked tart
24
Spread the fruit glaze to cover the top of the tart
25
Sprinkle toasted shredded coconut on the glaze
.
About
This coconut, mango and pineapple custard tart recipe is much lighter, yet just as decadent. You will not believe it is made with 2% milk. In addition, there is no need to fuss with pie crust. Using graham cracker crumbs, makes it so easy.
Yield:
9 inch springform pan
Added:
Thursday, June 21, 2012 - 10:41am
