Tropical Fruit Coconut Explosion Tart
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Tropical Fruit Coconut Explosion Tart
  Fruit    Coconut    Tarts  
Last updated 6/12/2012 12:58:53 AM. Recipe ID 21737. Report a problem with this recipe.
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      Title: Tropical fruit coconut explosion tart
 Categories: Toohot
      Yield: 4 Servings
 
    1/2    Recipe Crumbly Tart Pastry
           With Almonds
  1 1/2 c  Coconut Pastry Cream
      4 c  (or more) cutup assorted
           Tropical fruit, sliced or
           Chunked according
           To their natures, ideally a
           Combination of
           Papaya, mango, pineapple,
           Starfruit, banana, kiwi,
           Oranges ..
    1/4 c  Guava or apricot jam, melted
           And strained
 
  Preheat oven to 350 degrees.  On slightly floured board, roll out
  dough to circle 1/8 inch thick.  Roll out from center, lifting dough,
  turning it, and occasionally flipping to prevent sticking, Flour
  board as necessary. Fold dough in half and lift, centering over a 10
  inch tart pan with removable bottom.  Place dough in pan and unfold,
  and gently press it evenly into bottom and sides of pan. Create a lip
  at top by pressing dough between flutes of pan with your fingers as
  you pinch dough off at the edge. Then, for an even crust, roll a
  rolling pin across the top. Fill tart pan with parchment paper and
  then with dried beans, rice, or pie weights. Bake 10 minutes until
  partially set, remove parchment and weights, and return to oven for
  another 1015 minutes until golden brown. Remove from oven and let
  cool on a rack.  When tart shell is cool, fill it with pastry cream,
  using an offset spatula to smooth cream evenly in the pan. Working
  from the outside in, construct concentric circles of fruit in a
  cheerful design on top of the cream. Lightly brush top of fruit with
  jam glaze. Serve as soon as possible, ideally within 6 hours.
  
  Yield: 8-10 servings
  
  




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Recipe ID 21737 (Apr 03, 2005)

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