Pei Wei Asian Diner Mango Ginger Tart |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 5 |
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It would be, what you call, a refrigerator pie. Ingredients:
1 1/4 cups graham cracker crumbs |
1/2 cup shredded coconut |
1/4 cup granulated sugar |
1/3 cup butter, melted |
2 cups heavy cream |
1/2 teaspoon vanilla extract |
1 1/2 tablespoons gelatin |
5 egg yolks |
1/2 cup granulated sugar |
1 1/4 cups mango puree (jar of chilled fresh mango, drain syrup then puree) |
1 fresh mango, slice into 1/8 inch slices (optional) |
candied ginger, slice into thin strip (optional) |
Directions:
1. 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.
2. 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.
3. Place 1 1/4 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.
4. In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow.
5. 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.
6. 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.
7. While cooling down the mixture, whisk in the mango puree.
8. In another mixing bowl, beat the remaining 3/4 cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
9. 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.
10. Once chilled, garnish each slice with fresh mango slices and candied ginger.
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