Blueberrymangoandgingerparfait Recipes

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. On well-floured surface, roll 1 pie crust to 15 x 10-inch rectangle about 1/8 inch thick. Cut into 5 rows by 2 rows. Repeat with second pie crust.
• In medium bowl, crush 1/2 cup of the blueberries with fork. Add granulated sugar, cornstarch, lemon peel, lemon juice and ginger; stir to combine. Stir in remaining 1 1/2 cups blueberries.
• Cut mango slices in half; evenly arrange slices on 10 of the pastry rectangles. Top each with heaping tablespoon of blueberry mixture, leaving 1-inch border around edges. Place remaining 10 pastry rectangles on fruit-topped rectangles; press edges firmly with fork to seal. Cut slits in top crust. Place pies on cookie sheet. In small bowl, beat egg and whipping cream. Brush over pies.
• Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool at least 1 hour before serving.
• In small bowl, mix powdered sugar with enough water to make thin glaze. Stir in almond extract. Drizzle glaze over pies.

Steps:

• In a medium saucepan, combine all ingredients.
• Place over high heat to bring to a boil, then reduce heat to low. Simmer until thick and shiny, about 30 minutes. May be served warm as a sauce, or allowed to cool completely (it will thicken more upon cooling) and served as a spreadable jam.

Steps:

• Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
• Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

Steps:

• Grate rind from one lime and set aside.
• Squeeze 3 tablespoons juice from limes.
• Toss together mangoes, blueberries, lime juice and candied ginger.
• Spoon into parfait glasses.
• Top with whipped cream or yogurt and sprinkle with reserved grated lime zest.

Steps:

• Lightly grease 6 deep 10cm flan tins.
• Sift the flour into bowl and rub in the butter.
• Add the egg yolks and enough water to make the ingredients cling together. Press the dough into a ball, knead gently on a lightly floured surface until the dough is smooth, then cover, and refrigerate 30 minutes.
• Divide the pastry into 6 portions, roll them in turn on a floured surface until they are large enough to line the prepared tins.
• Lift the pastry into the tins, ease into the sides, and trim the edges.
• Place the tins on an oven tray, line the pastry with paper, fill with dried beans or rice and bake at 190°C for 10 minutes.
• Remove the paper and beans, bake for a further 10 minutes or until the pastry is lightly browned; then allow to cool.
• Just before serving, pour the filling into the pastry cases, top with blueberries and serve with strawberry sauce and sliced mangoes.
• FILLING: Blend or process all of the ingredients until smooth.
• STRAWBERRY SAUCE: Blend or process all of the ingredients until smooth; then strain.
• NOTES: The pastry cases, filling and sauce can be made a day ahead.
• Storage: Pastry cases, in airtight container. Filling and sauce, covered, in the refrigerator. Freeze: The pastry cases are suitable suitable for freezing.