This is a hearty French peasant custard filled with fresh mango, blueberries and strawberries. The traditional version of this wonderful dessert is made with cherries, cream, eggs, lots of added sugar and sometimes even butter as well. In this recipe, the cream & butter are done away with, the amount of sugar is reduced significantly (some has been replaced with the natural lactose sugar found in the fat-free powdered milk) and the number of eggs has been reduced . The use of whole grain flour and ground almonds instead of plain white flour adds fiber to boot! The result is a fresh fruit healthy gem of a dessert that is not only delicious but is also low fat and nutritious. It is stunning right out of the oven and is best served warm with a little dusting of confectioner sugar but is also luscious cold.
It is a little more time consuming than my other desserts but it is well worth it! It is so festive on a buffet table, especially at Christmas time when people are just amazed to find such a luscious fresh fruit dessert!
- Makes 9 servings
- 1½ cups fresh mango, diced
- ¾ cup fresh blueberry, rinsed
- ¾ cup fresh strawberries, rinsed and sliced
- ¼ cup fat free powdered milk
- 3Tbsp granulated sugar (2 Tbsp + 1Tbsp)
- 2 Tbsp dark rum (Mount gay preferred)
- zest of 1 lemon
- 2 whole eggs + 1 egg yolk
- 1 Tbsp smart balance, melted
- ¾ cup skim milk
- ⅔ cup organic pastry flour, sifted
- ¼ cup ground almonds
- Confectioner sugar for dusting
- Preheat convection oven to 350 ºF.
- Peel the mango and dice.
- Place diced mango, blueberries and sliced strawberries in a small bowl and toss with 1 Tbsp of the sugar, rum and lemon zest and let stand for 15 minutes.
- Place the fruit in a colander over a bowl; drain and reserve the juices.
- Place milk, eggs and egg yolk, 2 Tbsp remaining sugar, powdered milk, melted smart balance and reserved fruit juices in the bowl of an electric mixer and beat well.
- Arrange the drained diced mango, blueberries and sliced strawberries equally on the bottom of 9 baking tart pans (4½ inch diameter) or a large round deep-pie baking dish.
- Place the almonds in a coffee grinder and grind finely and place in a medium bowl.
- Sift flour over the ground almonds and mix together with a fork to blend.
- Using a hand whisk, gradually stir in the liquid batter into the sifted flour/nut mixture. Do not overbeat.
- Using a ladle, pour the batter equally over the fruit.
- Place the pans on a baking sheet and bake in preheated oven for 20-25 minutes, or until puffed and golden.
- Dust with confectioner sugar and serve warm or cold.
Helen Seidelin says
December 14, 2017 at 9:57 pmThank you Catherine wishing you a happy family gathering at Christmas with all of your family around you.
much love from Helen in Australia
Catherine Katz says
December 17, 2017 at 5:42 pmThank you Helen!!! I wish you a beautiful holiday season in your beautiful Australia!I keep such fond memories of our trip there! 🙂
love
Catherine
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jonna.manninen@tuttu.fi
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Catherine Katz says
November 6, 2017 at 5:48 pmNot sure what you are asking!! My website is open for all to enjoy! That’s it! 🙂
Arlene O'Rourke says
December 7, 2015 at 12:43 pmI am looking forward to making these for the family this Christmas. I am so glad I have joined Cuisinicity, delicious and nutritious recipes.
Catherine Katz says
December 7, 2015 at 1:41 pmYAY Arlene! I am so happy to have you at the Cuisinicity table! A great big welcome to you and your family!
Greg says
September 3, 2015 at 2:18 pmIf I make this in a larger pan would the bake time be different? Thanks!!