The Pampered Chef ®
Coconut & Mango Tart
Recipe
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| 1 cup finely chopped coconut-flavored cookies (about 10-14 cookies) |
| 1/4 cup butter or margarine, melted |
| 1 cup sweetened flaked coconut |
| 1 package (8 ounces) cream cheese, softened |
| 1/2 cup orange marmalade, divided |
| 1 1/2 cups thawed, frozen whipped topping |
| 2 mangoes, peeled and thinly sliced (see Cook's Tip) | |
- Preheat oven to 350°F. Finely chop cookies using Food Chopper. Place butter in Small Batter Bowl; microwave on HIGH 30-45 seconds or until melted. Add coconut and cookie crumbs to batter bowl; mix well. Press crumb mixture into bottom and up sides of Tart/Quiche Pan; bake 10-12 minutes. Remove pan from oven to Stackable Cooling Rack; cool completely.
- Mix cream cheese and 3 tablespoons of the marmalade in Classic Batter Bowl using Classic Scraper. Gently fold whipped topping into cream cheese mixture. Spread cream cheese mixture evenly over crust using Small Spreader.
- Arrange mango slices in an overlapping circular pattern over filling. Place remaining marmalade in Small Micro-Cooker®; microwave on HIGH 30-35 seconds or until melted. Brush over mango slices using Pastry Brush.
- Remove outer ring of pan; transfer tart to Simple Additions® Large Square Platter. Serve using Nylon Slice 'N Serve®.
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Yield: 10 servings or 16 sample servings
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Nutrients per serving: Calories 320, Total Fat 20 g, Saturated Fat 14 g, Cholesterol 35 mg, Carbohydrate 33 g, Protein 3 g, Sodium 190 mg, Fiber 1 g
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Cook's Tip: To peel and thinly slice a mango, use the Paring Knife to cut thin slices from both ends of the fruit. Stand fruit upright, stem end down, on Cutting Board. Using Utility Knife, carefully cut off peel from top to bottom. Slice off flesh alongside the large, flat pit; thinly slice flesh.
When choosing mangoes, select fragrant mangoes that yield to gentle pressure.
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| © The Pampered Chef, Ltd., 2001 |
