Coconut Mango and Pineapple Custard Tart with Tropical Glaze
Total Steps
22
Ingredients
14
Tools Needed
9
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Anna's TableIngredients
- 1/4 cup sugar
- 1/2 cup peach jam
- shredded coconut (for topping, toasted)
- 2 cups sliced mangoes and pineapple
- 1/2 cup unsalted melted butter
- 1 1/2 cups graham crumbs
- 1 cup 2% milk
- 1 cup granulated sugar
- 1/2 cup mango puree
- 3/4 cup fresh pineapple puree or crushed pineapple (drained)
- 1 teaspoon vanilla
- 3 tablespoons cornstarch
- 4 eggs
- 1 cup shredded unsweetened coconut
Instructions
Step 1
Preheat the oven to 350º F.
Step 2
Line the bottom of a 9-inch spring-form pan with parchment paper and butter the sides of the pan.
Step 3
In a bowl, combine the graham cracker crumbs and the butter.
Step 4
Mix with a wooden spoon and transfer to the prepared spring-form pan.
Step 5
With your hands or a meat tenderizer, press firmly making sure to cover the bottom of the spring-form pan.
Step 6
Bake the graham cracker crust in the oven at 350º F.
Step 7
In a bowl, beat the eggs.
Step 8
Whisk in the granulated sugar, shredded unsweetened coconut, cornstarch and the vanilla.
Step 9
Put the mango pieces in a food processor and pulse until pureed.
Step 10
Add the mango puree to the egg custard batter.
Step 11
Puree the pineapple pieces in the food processor.
Step 12
Whisk the pineapple puree and 2% milk into the custard batter.
Step 13
Pour the coconut fruit custard into the spring-form pan.
Step 14
Bake for 50-60 minutes.
Step 15
Cool slightly before removing the tart from the pan.
Step 16
Add the sliced pineapple, sliced mango pieces and 1/4 cup sugar to a non-stick frying pan.
Step 17
Cook on medium-low heat to dissolve the sugar.
Step 18
Stir in the peach jam and continue cooking to liquify the jam.
Step 19
Continue cooking and stirring as needed until the fruit is softened.
Step 20
Pour the hot glaze on the baked tart.
Step 21
Spread the fruit glaze to cover the top of the tart.
Step 22
Sprinkle toasted shredded coconut on the glaze.