Creamy Papaya Tartlets

In food processor, puree 1/2 cup papaya, 2 tablespoons confectioners’ sugar, 1/4 teaspoon lemon zest, 1 teaspoon lemon juice and 3 tablespoons water 1 minute or until smooth.  Fill 1 box (2.1 oz.) mini phyllo shells with mixture.  In food processor, blend 4 oz. cream cheese, 6 tablespoons confectioners’ sugar, 1/2 teaspoon lemon zest and 2 teaspoons lemon juice 1 minute, or until smooth.  Top each phyllo shell with cheese mixture.  Garnish with sliced papaya, lemon zest or slices and mint leaves.

For the tart, you will need:

• 3 lemons, divided
• 13 graham cracker boards
• 3 tablespoons sugar
• 1 tablespoon crystallized ginger, chopped
• 1 egg white
• 1/2 cup butter-flavored spread like I Can’t Believe It’s Not Butter!, divided
• 1 1/2 cups pasteurized egg product
• 1 1/4 cups sugar

Directions:

Heat oven to 350°F.  Zest and juice 1 lemon: juice remaining.  In food processor, pulse next three ingredients 10 times.  Prepare crust by stirring egg white and 3 tablespoons butter spread, melted, into crumb mixture.  Press into 9″ tart pan; bake 10 minutes.  Cool Completely.

In saucepot over high heat, bring 2″ water to a boil.  Place metal bowl in pot so it sits on rim without touching water.  Whisk together 2/3 cup lemon juice, egg product and sugar.  Cook 8 minutes, or until thickened, whisking constantly.  Stir remaining butter spread and 1 tablespoon lemon zest into lemon curd.  Pour filling into crust; chill and garnish with whipped topping, candied lemon or lime slices and berries if desired.

For the crust, you will need:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) butter, room temperature
• 2 tablespoons sour cream

For the filling, you will need:

• About 6 medium peaches, peeled, pitted, and sliced or 1 can peach halves, drained and sliced
• 3 large egg yolks
• 3/4 cup sour cream
• 3/4 cup sugar
• 1/4 cup all-purpose flour

For the glaze, you will need:

• 1/2 cup peach preserves or jelly
• 1 tablespoon frozen orange juice concentrate
• Mint, for garnish

To make the crust:

1)  Place the flour, butter, and sour cream in a food processor and pulse to combine.  When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Or press the crust against the bottom and sides of 8 to 8 round tart molders.  Prick the crust bottoms 3 times with a fork.  Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry.  Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling:

If using fresh peaches, peel and thickly slice (thinly slice if you’re using small tart molders) the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as peaches will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.

For the crust, you will need:

• 1 cup butter
• 3/4 cup cream cheese
• 3 cups sifted all purpose flour

For the filling, you will need:

• 300 ml can condensed milk
• 2 egg yolks
• 1/2 cup mango jam (or any other fruit jam)
• 1/4 cup sifted all purpose flour
• 2 tablespoons butter

Make the crust:

1)  In an electric mixer fitted with a flat beater, cream butter and cream cheese together until blended.  Pour in the flour and beat at low speed until a slid dough is formed.  Divide into 48 equal portions or weigh 15 grams per portion.

2)  Press the crust against the bottom and sides of a boat tart molder.  Prick the crust bottoms 3 times with a fork.  Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry.

3)  Allow crusts to cool briefly then unmold each piece carefully.  Arrange the partially baked crusts in a jellyroll pan lined with a sheet of baking paper.  Fill with the prepared filling.

Make the filling:

In a thick sauce pan, combine condensed milk, yolks, mango jam, and flour.  Place over low heat and cook until thick, mixing with a heat-resistant spatula from time to time.  Remove from heat and add butter.

Make the tarts:

1)  Divide the filling equally among the pre-baked tart shells.  Bake at 350°F for 15 minutes or until set.

2)  Allow to cool completely before wrapping individually in food grade cellophane.

]]> http://sweetascanbe.info/2009/11/27/mango-boat-tart/feed/ 0