There's quite a bit of extra Mango Coconut Custard from the Strawberry Mango Coconut Tart I made for George's 25th birthday. We were going to have a couple of friends over for dinner, and I planned to make the tart again with different crust and topping. There was also the Tempeh and Strawberry Salad with Watermelon Dressing and Pumpkin and Sweet Potato Bake that I thought were going to "rock their boat". Unfortunately Adrian was not feeling well. Hence the dinner was canceled. Nevertheless, the show must go on even there's just the two of us.
For the base, I added to it ground almond.
- 1 cup all-purpose flour
- 1/3 cup finely ground almond
- 2 Tablespoons natural cane sugar
- 80 gram cold butter, cubed
- 1 - 2 Tablespoons cold water
Start by sifting the dry ingredients together. Add in cold cubed butter and fold in with a cutter, or food processor. Add cold water to hold the mixture together. Shape it into a disk, sprinkle with flour and wrap in a piece of clingfilm. Refrigerate for 30 minutes. Proceed as you would to make and bake the crust.
For the Topping, I used canned peach halves.
- 5 halves peaches, drained, dry and sliced
- Date honey
- 1 teaspoon pure vanilla essence
Heat a skillet or grill over medium heat. Places peach slices over the heated surface in one layer. Flip and grill the other side when it's browned on one. Remove and let cool.
Mix together Date honey and vanilla. Drizzle this over the tart once assembled.
This was meant to be dessert for 4 persons. Adrian and I liked it so much we ate more than half of a 8" tart. I'm glad I managed to stop Adrian when he asked for more, or we couldn't have enjoyed it in the morning after.
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