Tropical Fruit Coconut Explosion Tart Recipe - Cooking Index
Tropical Fruit Coconut Explosion Tart Recipe - Cooking Index
| 1/2 | Crumbly Tart Pastry With Almonds - see * Note 1 | |
| 1 1/2 cups | 355ml | Coconut Pastry Cream - see * Note 1 |
| 4 | Cutup assorted tropical fruit - see * Note 2 | |
| 1/4 cup | 59ml | Guava or apricot jam - melted and strained |
* Note 1: See the "Crumbly Sweet Pastry (Pate Sablee) With Almonds" and "Coconut Pastry Cream" recipes which are included in this collection.
* Note 2: Ideally a combination of papaya, mango, pineapple, starfruit, banana, kiwi, oranges, sliced or chunked according to their natures.
Preheat oven to 350 degrees.
On slightly-floured board, roll out dough to a circle 1/8-inch thick. Roll out from center, lifting dough, turning it, and occasionally flipping to prevent sticking. Flour board as necessary.
Fold dough in half and lift, centering over a 10-inch tart pan with removable bottom. Place dough in pan and unfold, and gently press it evenly into bottom and sides of pan. Create a lip at top by pressing dough between flutes of pan with your fingers as you pinch dough off at the edge. Then, for an even crust, roll a rolling pin across the top.
Fill tart pan with parchment paper and then with dried beans, rice, or pie weights. Bake 10 minutes until partially set, remove parchment and weights, and return to oven for another 10 to 15 minutes until golden brown. Remove from oven and let cool on a rack.
When tart shell is cool, fill it with pastry cream, using an offset spatula to smooth cream evenly in the pan. Working from the outside in, construct concentric circles of fruit in a cheerful design on top of the cream. Lightly brush top of fruit with jam glaze. Serve as soon as possible, ideally within 6 hours.
This recipe yields 8 to 10 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6296 broadcast 11-11 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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