Tropical Cream Tarts Recipes

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TROPICAL FRUIT TART



Tropical Fruit Tart image

Provided by Food Network

Categories     dessert

Number Of Ingredients 17

1 3/4 cups all purpose flour
1/4 cup powdered sugar
1 teaspoon ground ginger
1/4 teaspoon salt
10 tablespoons chilled unsalted butter, cut into pieces
4 large egg yolks
3 tablespoons water
1 cup whole milk
1 1inchlong piece fresh ginger, peeled, thinly sliced
1/2 vanilla bean, split lengthwise
1/2 cup sugar
2 tablespoons cornstarch
2/3 cup apricot preserves
2 tablespoons Cognac
3 kiwis, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
1/4 fresh pineapple, peeled, cored thinly sliced

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



Tropical Fruit Tart image

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

All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed
1 pound frozen pineapple chunks, thawed
1/4 cup sugar
1 tablespoon lemon juice
2 1/2 teaspoons powdered unflavored gelatin (one 1/4-ounce packet)
3/4 cup cold heavy cream
1 mango, peeled, pitted, and thinly sliced
4 ounces unsweetened coconut flakes (2 tablespoons), toasted

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 TART



Tropical Fruit Tart image

Categories     Fruit     Dessert     Bake     Cream Cheese     Kiwi     Mango     Pineapple     Summer     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

1 refrigerated pie crust (half of 15-ounce package), room temperature
1 teaspoon all purpose flour
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
3/4 teaspoon vanilla extract
1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 tablespoons apricot preserves

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.

TROPICAL FRUIT TART



Tropical Fruit Tart image

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

Crust
1 3/4 cups all purpose flour
1/4 cup sugar
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, but into small pieces
1 large egg yolk
3 tablespoons whipping cream
1/2 teaspoon vanilla extract
Filling
1 cup milk (do not use low-fat or nonfat)
3 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
2 tablespoons minced crystallized ginger
2/3 cup ginger preserves
2 tablespoons Cognac or brandy
3 kiwis, peeled, thinly sliced
1 papaya, seeded, peeled, thinly sliced
1 ripe mango, pitted, peeled, thinly sliced
Fresh mint springs

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.

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