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Grilled Tropical Fruit Tarts

Test Description
16123 Fruit tarts


  1. Line 6 individual tart pans with the pie crust dough. Blind bake for 10 minutes in an oven preheated to 400°F.
  2. Warm coconut milk and 1/16 cup raw cane turbinadosugar in a saucepan, stirring until the sugar dissolves. Allow the mixture to cool slightly, then add the egg and vanilla essence, mixing well.
  3. Strain into the tart pans and bake at 350°F until set for about 25 minutes. Cool slightly.
  4. Peel and thinly slice the fruit and arrange it on top of the tarts. Sprinkle with the remaining sugar. Grill the tarts until the sugar bubbles and browns.


  • Pie Crust Dough
  • 1/2 cup coconut milk
  • 1/4 cup Billington’s Demerara Sugar or Wholesome! Raw Cane Turbinado Sugar
    Billington's Natural Light Brown Muscovado Sugar
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  • 1 cage-free egg, beaten
  • 1/2 tsp vanilla extract
  • Fresh tropical fruits for topping – mango, paw-paw, pineapple, kiwi, etc.