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Volume III
August 23, 2013

Weekly Home / Recipe Center

Tropical Fruit Pie or Tart

servings 8

This light, fruity tart is the perfect ending to an Asian or Latin American meal.

Calories per serving: 42

3 cups Walnut Crust (recipe found in this chapter)
2 cups Mango Pudding or Pineapple Pudding (recipes found in Mousses, Puddings, And Sweet Sauces chapter)
2 cups fresh raspberries
1 cup fresh blackberries
1 cup fresh blueberries

measuring cups
pie plate, or tart pan with removable bottom, 9-inch
rubber spatula
medium 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. Put the crust in the freezer for 15 minutes. Remove the crust from the freezer and spread the pudding over the bottom. Put the raspberries, blackberries, and blueberries in a medium bowl and toss gently. Arrange the berries over the top of the tart so that the entire tart is covered. Refrigerate for at least 1 hour before serving. Serve chilled or at room temperature. Covered with plastic wrap and stored in the refrigerator, Tropical Fruit Pie or Tart will keep for 3 days.

*For Walnut Crust:
2 cups walnuts or pecans, unsoaked 1 cup unsweetened shredded dried coconut 1/4 teaspoon salt 1/2 cup pitted medjool dates, unsoaked
Directions: Put the walnuts, coconut, and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture breaks down into coarse crumbs and begins to stick together. Donít overprocess. Stored in a sealed container, Walnut Crust will keep for 1 month in the refrigerator or 3 months in the freezer.

Mango Pudding Recipe: 1 1/2 cups fresh or thawed frozen mangos chunks 1/2 cup chopped dried mango (cut into pieces with kitchen shears), soaked in water for 10 minutes and drained 1/4 cup sliced kiwifruit, fresh blueberries, or fresh blackberries (optional)
Directions: Put the fresh and dried mangoes in a blender and process on high speed until smooth. Transfer to a serving bowl and top with the kiwifruit just before serving if desired. Stored in a sealed container in the refrigerator, Mango Pudding will keep for 3 days. Serve chilled or at room temperature. Note: To make a double batch, increase the amounts to 3 cups of mango chunks and 1 cup of chopped dried mangoes, soaked. Yield: 2 cups, 4 servings. Pineapple Pudding: Replace the fresh and dried mangoes with 1 1/2 cups of fresh or thawed frozen pineapple and 1/2 cup of dried pineapple.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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