WARM MANGO TART TATIN ON COCONUT MERINGUE WITH PAPAYA SORBET, TANGERINE HONEY SAUCE, AND OVEN DRIED SPICED PINEAPPLE CHIPS
Steps:
- Preheat the oven to 220 degrees F.
- To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks. Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage. Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip. Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins. Bake until light golden brown, about 2 hours.
- Preheat oven to 375 degrees F.
- For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice. Scrape the seeds from the vanilla bean and add them to the skillet. Cook until the mixture just starts to caramelize, and add the mangos. Stir until the mangos are coated. Continue to cook for 2 minutes, and then remove from heat. With a slotted spoon remove mangos from cooking liquid. Place mangos into a container and let cool to room temperature. Reserve the cooking liquid for the sauce.
- When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes. Remove from the oven and invert onto a coconut meringue disk.
- To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos. Stir to incorporate, set aside, and keep at room temperature.
- To make the papaya sorbet, dissolve the sugar and water in a large container. Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
- Preheat oven to 200 degrees F.
- Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks. Bring just to a boil. Remove from heat and add the pineapple slices. Soak the slices in the hot syrup for 2 to 3 minutes. With a slotted spoon remove the slices and drain well. Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer. Do not let the slices touch each other. Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature. Store in airtight container.
- Place the tart tatin in the center of a plate. Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.
GINGER, COCONUT AND PAPAYA TART
Steps:
- Preheat oven to 450°F. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12 1/2-inch round. Arrange floured side down in 11-inch-diameter tart pan with removable bottom. Pierce bottom and sides with fork. Bake until golden brown, about 12 minutes. Check crust during baking; if sides of crust slide down, press up with back of fork. Cool completely.
- Using electric mixer, beat cream cheese until smooth. Mix in cream of coconut and sugar, then 3/4 cup coconut and ginger. Spread filling in crust. Arrange papaya attractively atop filling. Melt preserves in heavy small saucepan over low heat, stirring frequently. Brush over papaya. Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in center. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
PAPAYA TART
Steps:
- Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
- Place a rack in the middle of oven, and heat to 400 degrees.
- Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
- Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
- Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 114 milligrams, Sugar 16 grams
GINGER, COCONUT AND PAPAYA TART
From Bon Appetit, 1992.
Provided by Vicki Butts (lazyme)
Categories Fruit Desserts
Time 30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 450°F.
- 2. Unfold crust and press out fold lines. Sprinkle with flour. Roll out to 12 1/2-inch round. Arrange floured side down in 11-inch-diameter tart pan with removable bottom. Pierce bottom and sides with fork.
- 3. Bake until golden brown, about 12 minutes. Check crust during baking; if sides of crust slide down, press up with back of fork. Cool completely.
- 4. Using electric mixer, beat cream cheese until smooth. Mix in cream of coconut and sugar, then 3/4 cup coconut and ginger. Spread filling in crust.
- 5. Arrange papaya attractively atop filling.
- 6. Melt preserves in heavy small saucepan over low heat, stirring frequently. Brush over papaya. Sprinkle remaining 1/4 cup toasted coconut around edge of tart and in center.
- 7. Refrigerate until filling is firm, at least 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
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