- Yield: 8 servings
- Prep Time: 45 minutes
- Cook Time: 45 minutes
Nutrition facts (per portion)
- Calories: 478
- Carbohydrate Content: 52
- Fat Content: 22
- Protein Content: 19
- Sodium Content: 39
- Sugar Content: 31
Tart of the sun, moon and stars
A meringue topping looks like you're on top of the clouds - add the sun, moon and stars for a galaxy effect.
Have fun with this tart starring fruit from the Caribbean: papaya, coconut and starfruit, both on the top and inside the creamy filling.
- Tart crust
- Non-fat cooking spray
- Ready-to-bake pie pastry - 1
- Tart filling
- Groovy Coconut - 1/4
- Sugar - 1/2 cup
- Cornstarch - 3 tbs
- Coconut cream - 1 14-oz. can
- Milk - 1/3 cup
- Lime - 1
- Salt - 1/4 tsp
- Egg yolks - 4
- Vanilla - 1 tsp
- Caribbean Red papaya - 1/2
- Meringue topping
- Egg whites - 4
- Sugar - 1 cup
- Cream of tartar - 1/2 tsp
- Salt - pinch
- Vanilla - 1 tsp
- Starfruit from Florida - 1
- Follow the directions on the ready-to-bake pastry box to bake crust in a 10" tart pan with a removable bottom sprayed with cooking spray.
- Open a Groovy Coconut. Remove the white flesh. Slice across the middle one complete circle of coconut, put aside for the galaxy topping. Add about 1/4 of the remaining coconut to a food processor. Pulse until shredded.
- In a medium saucepan over medium heat, whisk together the sugar, cornstarch, coconut cream, milk, juice of one lime and salt. Stir until thick and bubbly. Remove from heat.
- In a medium bowl, add the egg yolks and lightly beat (reserve the eggs whites for the meringue). Add about 1/2 cup of the coconut cream mixture into the bowl. Whisk together, then add the egg yolk mixture to the saucepan. Whisk to combine. Watch for bubbles and cook 2 minutes more. Remove from heat.
- Stir in shredded coconut and vanilla. Let cool 40 minutes or until slightly thickened.
- Spread this filling into the baked tart shell.
- Peel and remove the seeds of a Caribbean Red papaya. Slice one large "circle" horizontally across the fruit and put aside. Chop the remaining fruit into small pieces.
- Arrange the papaya pieces on the top of the tart. Cover with plastic and refrigerate for at least 4 hours.
- In a large saucepan over high heat, bring 3 cups of water to a boil. Reduce heat to a simmer.
- Place a large mixing bowl in the saucepan (it doesn't have to touch the bottom of the saucepan). Make sure the water in the pan doesn't boil. Add the room temperature egg whites. Stir with a whisk while adding the sugar. Mix thoroughly. Then add the cream of tartar and the pinch of salt. Whisk together, making sure all the sugar is dissolved.
- Remove the saucepan from the heat and the bowl from the saucepan. With a whisk attachment to an electric mixer, beat the egg whites on medium-high. Slowly add the vanilla. Beat until stiff peaks are formed.
- Add the meringue to the top of the tart.
Tropical galaxy top
- Trim the ribs of the starfruit with a veggie peeler or knife. Slice the starfruit into star-shaped slices. Discard any seeds.
- Place the papaya ring (the sun) on top of the meringue, then the coconut ring (the moon) off to the side of the sun, then the starfruit slices all around.
- Optional browning the meringue top: preheat oven to 350º F, bake until you have the desired effect.
- Serve immediately or refrigerate up to 3 days.