Coconut Mango and Pineapple Custard Tart with Tropical Glaze

My coconut, mango and pineapple custard tart recipe is much lighter, yet just as decadent. You will not believe it is made with 2% milk. In addition, there is no need to fuss with pie crust. Using graham cracker crumbs, makes it so easy. 
To further enhance all those summery tropical flavours found in the custard, I made a mango and pineapple glaze sweetened with peach jam. In the recipe which follows I reduced the amount of sugar to 1/4 cup from the initial 1/2 cup I myself used (note: you might also consider leaving out the granulated sugar altogether). I personally found the combination of the sugar and jam in my glaze a bit too sweet. However, my personal 'test kitchen staff' disagreed saying it called for that extra sweetness.

Ingredients:

Coconut Mango and Pineapple Custard:
4 eggs
1 cup shredded unsweetened coconut
3 tablespoons cornstarch
1 teaspoon vanilla
1/2 cup mango puree (1 mango)
3/4 cup fresh pineapple puree or crushed pineapple (drained)
1 cup granulated sugar
1 cup 2 % milk

Graham Crumb Crust:
1 1/2  cups graham crumbs
1/2 cup unsalted melted butter

Tropical Glaze:
2 cups sliced fruit (mangoes and pineapple)
1/4 cup sugar
1/2 cup peach jam
shredded coconut for the top (toasted in the oven until golden)

 

Preparation: 

Graham Crumb Crust: 

Preheat the oven to 350º F. Line the bottom of a  9" spring-form pan with parchment paper and butter the sides of the pan.

In a bowl, combine the graham cracker crumbs and the butter. Mix with a wooden spoon and transfer to the prepared spring-form pan.

  With your hands or a meat tenderizer, press firmly making sure to cover the bottom of the spring-form  pan.

  Bake the graham cracker crust in the oven for 10 minutes at 350º F



Coconut Mango and Pineapple Custard:

In a bowl beat the eggs. Whisk in the sugar, coconut, cornstarch and the vanilla.

 Put the mango pieces in a food processor and pulse....Add the mango puree to the egg
custard batter....

 Puree the pineapple pieces

 Whisk the pineapple puree and milk into the custard batter 

Pour the coconut fruit custard into the spring-form pan

Bake for 50-60 minutes. Given the addition of the fresh fruit puree I went with a longer baking time. The interior was still moist and held together when cut to serve. Cool slightly before removing from the pan.

Tropical Glaze:
Add the sliced pineapple, sliced mango pieces and sugar to a non-stick frying pan. Cook on medium-low heat to dissolve the sugar.

Stir in the peach jam and continue cooking to liquify the jam.

Continue cooking and stirring as needed until the fruit is softened.

Pour the hot glaze on the baked tart

Spread the fruit glaze to cover the top of the tart

Sprinkle toasted shredded coconut on the glaze