Tropical Mango Tart
- Vegetable recipes
- Low fat
- Lactose free
- Low calorie
Ingredients
- 1 Sweet Pastry Tart Shell
- 2 mangoes
- 1/4 cup (60 mL) mango jam or apricot jam
- 1 tsp (5 mL) lime juice
- Generous 1/4 tsp (1 mL) finely grated lime rind
- <strong>Spiced Coconut Pastry Cream</strong>:
- 1-1/2 cups (375 mL) coconut milk
- 3 cardamom pods, cracked, or 1/4 tsp/1 mL ground cardamom
- 4 whole cloves
- Rind of 1 lime, cut into thin strips
- Pinch salt
- 4 egg yolks
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup + 2 tsp (70 mL) all-purpose flour
- 2 tbsp (30 mL) dark rum
Preparation
Spiced Coconut Pastry Cream: In saucepan, bring coconut milk, cardamom, cloves, lime rind and salt to boil; remove from heat and steep, covered, for 15 minutes.
In heatproof bowl, whisk together yolks, sugar and flour until smooth. Strain coconut milk into yolk mixture, stirring yolk mixture; whisk until smooth. Transfer to saucepan.
Over medium heat, whisking constantly, bring mixture to boil; reduce heat to medium-low and whisk for 1 minute. Remove from heat; whisk in rum. Transfer to clean bowl; cover surface directly with plastic wrap. Let cool; refrigerate until set, 4 hours, or for up to 2 days.
Prepare and bake Sweet Pastry Tart Shell, using lime rind and lime juice.
Spread pastry cream in cooled pastry shell; smooth top. Peel mangoes; cut down both sides of pit. Slice flesh as thinly as possible; arrange over pastry cream.
Mix together jam and lime juice; warm and strain through sieve into bowl, discarding solids. Stir in lime rind; brush over mangoes. Refrigerate until glaze is cool and set, 10 minutes, or for up to 2 hours.
Makes 10 to 12 servings.
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