Tropical Mango & Pineapple Tart
Mango Filling
Sweetened condense milk 1 qt 1 cup.
Egg yolks 15 oz
Mango Puree 2 cups
Mix the milk and yolk together and add the mango puree.
Graham Cracker Crust
Graham cracker crumbs 1 #
Sugar 8 oz
Flour 4 oz
Melted butter 8 oz
Mix the graham cracker crumbs, sugar and flour together. Add the melted butter.
Method
Start by pressing the crumbs in tart shells and bake at 375 F. for 10 min. That is to set up the graham cracker crumbs. Fill the tart shells with the mango filling and bake at 375 f. for 15 min. Cool down the tarts.
After the tarts are cooled, peel and cut a pineapple into thin slices to be fanned around the mango tart. You can add a few raspberries or blueberries on top of the mango tart to add some color.
Sweet Coconut Passion Dessert
Ingredients:
1 cup – Heavy cream
2 cups – white chocolate drops
½ cup – Passoa Liqueur
1/3 cup – dried coconut
Cocoa powder
Directions.
Combine in a microwave safe bowl the heavy cream and chocolate drops. Heat for about 2 minutes then stir until mixture is smooth. Add the passoa liqueur and coconut and mix. Serve immediately in a small glass and decorate with cocoa powder and coconut.