PEI WEI ASIAN DINER MANGO GINGER TART
This recipe is from the Pei Wei Asian Diner website. It would be, what you call, a refrigerator pie.
Provided by Member 610488
Categories Pie
Time 1h10m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Melt butter in microwave. Mix sugar, coconut & graham cracker crumbs in a mixing bowl. Slowly add butter to crumb mixture, mixing in between until crumbs hold together when squeezed in your hand.
- Spread a little butter on a standard foil pie pan. Press crust in an even layer to fill pan, all the way up on the sides as well. Bake in a 300 degree F oven for 12 minutes or until lightly browned. Remove and let cool.
- Place 1 ¼ cup of the heavy cream in a small sauce pan & add the vanilla extract. Place on low heat. As the cream warms very slowly, sprinkle in the gelatin while whisking the cream so it does not glob together.
- In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow.
- Once the cream comes to a simmer, remove from stove, pour a little of the warm cream into the egg mixture and whisk to temper the eggs. Add a little more cream to temper the eggs, then pour that mixture back into the sauce pan of remaining cream.
- Turn heat back on low, and stir slowly & constantly until cream mixture thickens but does not curdle. Once it thickens, remove from heat and place in a mixing bowl over another mixing bowl filled with ice. This is to cool the mixture down quickly.
- While cooling down the mixture, whisk in the mango puree.
- In another mixing bowl, beat the remaining ¾ cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
- Once mango mixture is cool, fold in whipped cream gently making your filling light & fluffy. Pour filling into pie crust mounding a peak in the center. Place in refrigeration until it stiffens and gets solid.
- Once chilled, garnish each slice with fresh mango slices and candied ginger.
Nutrition Facts : Calories 481.6, Fat 35.7, SaturatedFat 21.5, Cholesterol 205.6, Sodium 175.5, Carbohydrate 37.5, Fiber 1, Sugar 29, Protein 5.2
MANGO CREAM TART
This fresh, luscious tart makes me happy!-Jami Geittmann, Art Director, Taste of Home Magazine
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet., Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack., For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust. , For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts : Calories 311 calories, Fat 18g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 155mg sodium, Carbohydrate 34g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
GINGER-MANGO CREAM PIE
This rich and creamy pie has reduced fat, thanks to Neufchatel cheese and Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
- Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
- Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.
Nutrition Facts : Calories 240 g, Cholesterol 37 g, Fat 12 g, Fiber 2 g, Protein 6 g, Sodium 111 g
GINGER-CREAM TART WITH RASPBERRIES
Categories Milk/Cream Berry Ginger Dessert Bake Raspberry Summer Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make shell:
- Preheat oven to 350°F.
- Blend ground shortbread, sugar, and butter in a food processor until mixture begins to clump together. Press onto bottom and up side of tart pan. Bake in middle of oven 15 minutes, then cool in pan on a rack.
- Make ginger cream:
- Sprinkle gelatin over milk in a small bowl and let stand 1 minute to soften. Transfer to a saucepan and cook with ginger, sugar, lemon juice, salt, and 1 cup heavy cream over moderate heat, stirring, until sugar and gelatin are dissolved. Cool to room temperature, about 1 hour.
- Whisk sour cream in a large bowl until smooth. Beat remaining cup heavy cream in another bowl with an electric mixer until it just holds soft peaks and fold into sour cream. Gently fold ginger milk into whipped cream until combined well. Pour into crust and chill until set, at least 8 hours.
- Dust tart with confectioners sugar and serve with berries.
GINGER MANGO CREAM TART
Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.
Provided by Erin Jeanne McDowell
Categories cakes, pies and tarts, dessert
Time 35m
Yield One 9-inch cake (8 to 10 servings)
Number Of Ingredients 14
Steps:
- Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
- Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
- Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
- Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
- Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
- Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
- If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.
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