Tropical Fruit Tarts
Recipe Ingredients:
| peanut oil, for oiling & brushing | ||
| 6 | sheets phyllo pastry, thawed if frozen | |
| mixed tropical fruit, prepared & diced | ||
| 6 | litchis, cut into 1/2-inch cubes | |
| 3 | passion fruit | |
| fresh coconut curls |
Recipe Instructions:
| 1. | Preheat oven to 350F. Lightly oil 6 cups of a muffin pan. |
| 2. | Cut each sheet of phyllo pastry into quarters and brush each piece with a little oil. Layer 4 pieces one on top of the other, each at a slightly different angle, then press into a prepared muffin cup to make a rough-edged tart shell. Repeat with the remaining pieces of phyllo pastry to make 6 tart shells. |
| 3. | Bake in the preheated oven for 10 minutes until golden. Remove from the oven and let cool in the pan, then carefully transfer to a serving plate. |
| 4. | Fill each tart shell with the tropical fruit (papaya, mango, pineapple, banana, Cape gooseberry) and litchis. Cut each passion fruit in half and scoop out the contents of each half onto a tart. Top with a few coconut curls. Yield: 6 tarts. |
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