The best delicious Tropical Fruit Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tropical Fruit Tart recipe today!
Hello my friends, this Tropical Fruit Tart recipe will not disappoint, I promise! Made with simple ingredients, our Tropical Fruit Tart is amazingly delicious, and addictive, everyone will be asking for more Tropical Fruit Tart.
What Makes This Tropical Fruit Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tropical Fruit Tart.
Ready to make this Tropical Fruit Tart Recipe? Let’s do it!
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1 3/4 c All-purpose flour
1/4 c Powdered sugar
1 ts Ground ginger
1/4 ts Salt
10 tb Unsalted butter; chilled,
; cut into pieces
4 lg Egg yolks
3 tb Water
1 c Whole milk
1 Piece Fresh ginger – (1″
-long); peeled, sliced thin
1/2 Vanilla bean; split
-lengthwise
1/2 c Sugar
2 tb Cornstarch
2/3 c Apricot preserves
2 tb Cognac
3 Kiwis; peeled, sliced thin
1 Ripe mango; pitted, peeled,
-and
; thinly sliced
1/4 Fresh pineapple; peeled,
-cored, and
; thinly sliced
Mix flour, powdered sugar, ground ginger and salt in processor. Add butter
and cut in using on/off turns until mixture resembles coarse meal. Whisk 1
yolk and water in small bowl to blend. Add to processor by tablespoonful
and process until moist clumps form. Gather dough into ball; flatten into
disk. Wrap in plastic and refrigerate 1 hour. Pour milk into heavy medium
saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to
simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return
to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in
medium bowl until well blended. Gradually whisk in hot milk. Return mixture
to same saucepan. Whisk over medium heat until mixture thickens and comes
to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic
onto surface and refrigerate until well chilled, about 4 hours. Preheat
oven to 375 degrees. Roll out dough on lightly-floured surface to a 14-inch
round. Transfer to 11-inch round tart pan with removable bottom. Line crust
with foil, parchment or coffee filters; fill with dried beans or pie
weights. Bake until sides of crust are set, about 15 minutes. Remove foil
and beans. Bake until crust is golden, piercing with fork if bubbles form.
Transfer pan to rack and cool completely. Combine preserves and Cognac in
heavy small saucepan. Stir over low heat until preserves melt. Transfer to
processor; puree until smooth. Brush half of syrup over bottom of crust.
Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm
preserve mixture. Brush over fruit. This recipe yields ?? servings.
Yields
1 servings
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