Ingredient: fresh pineapple, cut in half

If you can’t have a tropical vacation at this time, why not enjoy some of the tropics in the form of dessert!

You may never have thought fruits were destined for you’re roasting pan. Although it does demand a bit of time and work, the return is worth it. Try it once and you will do it over and over again.

Fruit is a highly versatile item and its uses go far beyond a mere snack. During the summer months, grilled fruit is often a tasty end to a barbeque. Grilling caramelizes the fruits natural sugars and brings out the sweetness. During winter or colder months, continue the same process indoors by roasting and broiling fruit in the oven.

For the tarts on this blog, I roasted the fruit in the oven with a bit of extra butter and brown sugar as well as some spices to enhance the flavor. Another idea would be to arrange fruit slices on the filled tarts and sprinkle them with a bit of sugar. Then place tarts under the broiler until sugar bubbles and browns …. your choice!

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Roasted Tropical Fruit Tarts

Votes: 1
Rating: 5
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Course

dessert

Cuisine

American, Ecuador

Keyword

roasted tropical fruit tarts

Servings

MetricUS Imperial

Ingredients

Shortbread Pastry

• 1 cup cold butter
• 1/2 cup powdered sugar
• 2 cups flour
• 1/4 tsp baking powder

Vanilla Cream Custard

• 2 cups milk
• 1/4 cup sugar
• 1 Tbsp cornstarch
• 1/4 tsp salt
• 1 large egg
• 2 tsps pure vanilla

Roasted Tropical Fruit

• 6 slices fresh pineapple, cut in half
• 12 slices fresh mango, cut lengthwise
• 6 slices kiwi, cut in half
• 1/4 cup butter, melted
• 1/4 cup brown sugar
• 1/8 tsp salt
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 tsp vanilla

Course dessert Cuisine American, Ecuador Keyword roasted tropical fruit tarts Servings MetricUS Imperial Ingredients Shortbread Pastry 1 cup cold butter 1/2 cup powdered sugar 2 cups flour 1/4 tsp baking powder Vanilla Cream Custard 2 cups milk 1/4 cup sugar 1 Tbsp cornstarch 1/4 tsp salt 1 large egg 2 tsps pure vanilla Roasted Tropical Fruit 6 slices fresh pineapple, cut in half 12 slices fresh mango, cut lengthwise 6 slices kiwi, cut in half 1/4 cup butter, melted 1/4 cup brown sugar 1/8 tsp salt 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp cardamom 1/2 tsp vanilla

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shortbread Pastry

1. Preheat oven to 350 F.
2. In a bowl combine butter & sugar, beat until light & fluffy. In another bowl whisk together flour & baking powder & add to butter/sugar mixture. Blend together.
3. Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & prepare custard & fruit.

Vanilla Cream Custard

1. In a small saucepan, bring milk to a simmer. In a bowl, whisk together sugar, cornstarch & salt. Add egg; whisk until blended.
2. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens & boils, about 5 minutes. Whisk in vanilla & remove from heat to cool.

Roasted Tropical Fruit

1. Preheat oven to 450 F. Peel & thinly slice fruit.
2. In a small saucepan, melt butter & add brown sugar, salt, ginger, cinnamon, cardamom & vanilla; mix well.
3. Line a baking sheet with foil paper. Place sliced fruit on it & pour butter/sugar mixture over it. Gently turn fruit over to make sure all is evenly coated.
4. Bake for about 20-25 minutes, flipping over about half way through. The fruit is done when it turns a rich golden & begins to brown BEFORE it starts to blacken.

Assembly

1. Place pastry shells on a serving platter. Divide vanilla custard between tart shells. Top with roasted tropical fruit & serve. Any extra fruit can be enjoyed just as a dish of fruit or with yogurt.