ough into four 4-inch tart pans (or one 9 or
Lightly grease a 9 inch tart pan.
Stir flour into
You will need a tart pan with a removable bottom
0mins.
To make part filling, combine egg, ricotta cheese, parmesan
o 400\u00b0F. For the filling, place butter and sugar in
To Make The Apple Filling: In a large skillet over
b>mango puree, melted butter, and lemon juice. Cook, stirring frequently, until filling
br>Gently pour the filling into the tart shell and smooth the
Mix crust ingredients. Press firmly into a 9-inch tart pan. Prick sides and bottom with a fork. Bake at 350 degrees for 15-20 minutes Remove. Combine cream cheese, jam, sugar, and lime juice; mix well. Spread evenly over cooled crust. Arrange fruits over cream cheese layer. Brush fruit with apple jelly. Chill for 2 hours before serving.
9 1/2-inch tart pan, preferably with a removable
trips. Wrap center of each mango bundle with 1 prosciutto strip
oisten mixture Coat bottom of tart pan with cooking spray and
10x4 inch tart pan. Prick surface of tart with a fork
br>Spoon the lemon filling into the tart shell and smooth the
inutes.
Press dough into tart pan using \"lift and pinch
loves.
Press into your tart tin and pat down on
Slice the bananas lengthwise and arrange half in the pastry shell with half of the mango pieces.
Put the cornstarch and sugar in a saucepan.
Slowly add both milk and coconut milk, beating over a low heat until mixture thickens.
Stir in vanilla extract then pour the mixture over the fruit.
Top with the remaining fruit and coconut chips.
Chill 1 hour before serving.
Place Mango Ponzu Sauce ingredients into blender and puree.
To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently.
Garnish with cilantro and lime wedges.
Season both sides of tilapia fillets with salt and black pepper.
Rub cumin and coriander all over both sides of fillets.
Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender.
Meanwhile, in a small bowl, combine mango and cilantro.
Top tilapia with mango mixture just before serving.
Preheat oven to 325\u00b0.
Combine sugar and butter in mixing bowl. Mix until fluffy.
Add egg and flour to sugar/butter mixture. Combine well.
Press into 11-12 inch tart pan.
Bake until lightly browned, about 20 minutes.
Toast pecans at 350\u00b0F for about 20 minutes shaking half way through.
Mix together all filling ingredients except pecans and cranberries in large mixing bowl.
Gently fold in cranberries and pecans.
Pour into tart crust and bake for 40-45 minutes.
Cool.