Tropical Fruit Tart with Rum Glaze
From maryeaudet 16 years ago
- 10 minutes to make
- Serves 8
A refreshing tart made with cream cheese, candied ginger and tropical fruit. Quick and easy..perfet for summer.
Ingredients
- Tart pastry shopping list
- 1 1/4 c flour shopping list
- 2 Tbs sugar shopping list
- 1/2 tsp salt shopping list
- 1/4 c butter shopping list
- 1/4 c organic shortening shopping list
- about 4 tbs ice water shopping list
- Bowl of ice water shopping list
- Filling shopping list
- 1 lb cream cheese at room temp shopping list
- 1/2 c cream of coconut ( Coco Lopez) shopping list
- 1/3 c sugar shopping list
- 1 c toasted coconut shopping list
- 1/4 c finely chopped crystallized ginger shopping list
- Topping shopping list
- I/2 ripe papaya shopping list
- 1 banana shopping list
- 1 ripe strawberry, hulled shopping list
- 3 mint leaves shopping list
- glaze shopping list
- 1/3 c cream of coconut shopping list
- 1 tbs butter shopping list
- 1/4 c sugar shopping list
- 1/4 tsp rum extract shopping list
How to make it
- Pastry
- Mix together dry ingredients.
- Blend butter and shortening well and chill a few minutes in freezer.
- Put fingers in bowl ice water, shake off excess water and cut butter mixture into flour mixture until it looks like coarse crumbs, keeping fingers cold by dipping into the bowl of ice water as needed.
- Add the 1/4 c ice water and toss together until dough holds together well.
- Turn pastry out on a floured surface and roll to size.
- Place in tart or pie pan, and, using a small ball of leftover dough, press gently into pan.
- Prick with fork all over.
- Sprinkle with sugar and bake at 400 until golden..about 10 minutes
- Set tart pastry aside to cool completely. you may remove it completely from the pan when it is cooled or finish in the pan. I removed mine.
- Filling
- Beat cream cheese and cream of coconut together until fluffy.
- Add sugar, beating until smooth and not grainy.
- Add coconut and ginger and mix well.
- Spoon into cooled crust and smooth.
- May be refridgerated at this point and finished later.
- Topping
- Slice papaya thinly in a horizontal (across the narrow) direction to make petals.
- Lay the papaya petals around the edge of the tart, overlapping slightly.
- Slice the banana about 1/2 inch thick on a sligh diagonal.
- Lay the banana slices around with tips overlapping the papaya row, just slightly.
- There should be a small space in the middle of the tart at this point.
- Take the strawberry and carefully with a sharp knife cut oval *petals* without cutting through the base..continue as long as you can, 4 around the outside and then some in the middle.
- Gently peel back the petals to open up the strawberry flower.
- Place in the center of the tart.
- Glaze
- cook first three ingredients, stirring, until sugar is no longer grainy and butter is melted.
- Add extract.
- Cool slightly and brush over fruit.
- Garnish Tart with mint leaves before serving.
cut butter into flour
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gather gently into a ball
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Roll out and fit in pan
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sprinkle with sugar and bake until golden
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fill with cream cheese mixture and begin to lay papaya on
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make the strawberry flower and garnish with mint
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People Who Like This Dish 5
- annieamie Los Angeles, US
- metalbird Englewood , US
- jcarl71 Mobile, AL
- kawa11desho Cincinnati, OH
- zena824 Somewhere, USA, AR
- maryeaudet Lancaster, TX
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