Yield: one 9-inch pie or tart
This light, fruity tart is the perfect ending to an Asian or Latin American meal.
- 3 cups Coconut Crust
- 1 1⁄2 cups chopped fresh mangoes (2 mangoes) or frozen mango chunks, thawed and drained
- 1⁄2 cup chopped dried mangoes (cut into pieces with a scissors), soaked 10 minutes and drained
- 2 cups fresh raspberries
- 1 cup fresh blackberries
- 1 cup fresh blueberries
- measuring cups
- measuring spoons
- kitchen scissors
- pie plate, or tart pan with
- removable bottom, 9-inch
- rubber spatula
- medium mixing bowl
Scoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3⁄4-inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides, shaping it so that the edges are flush with the rim. Place the crust in the freezer for 15 minutes.
Place the fresh and dried mangoes in a blender and process on high speed until smooth.
Remove the crust from the freezer and spread the mango mixture over the bottom. Place the berries in a mixing bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Chill for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap in the refrigerator, Tropical Fruit Tart will keep for three days.
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