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
- 3/4 cup fresh strawberries rinsed and sliced
- ¼ cup fat free powdered milk
- 3 Tbsp 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
- 2/3 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 (4 1/2 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.