Pawpaw Papaya Tarts Recipes

Steps:

• Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

Steps:

• Filling:.
• Peel your pawpaw and remove the seeds. Cut up into chunks roughly 1 square inch. Place papaya in a pot. Cover with water, add salt, cover the pot, and boil until soft.
• When done, drain off the water and cool. Use a cook spoon to mash and force the papaya through a strainer.
• Squeeze the limes and add the juice. Be careful to not add any seeds. Stir in margarine, vanilla, and cinnamon(or nutmeg).
• Add 1 1/2 cup of sugar, stir, and taste. Slowly add remaining sugar to your taste. I use the entire 2 cups because I like it very sweet. You may not. Mix well and set aside.
• Preheat your oven to 350 degrees.
• Pie Crust:.
• Measure out and combine flour, salt, and baking powder in a mixing bowl. Use a fork to cut the butter into the flour. To cut, you simply mash the margarine into small pieces while mixing in the flour. Cut and mix until the small pieces of butter are more or less spread out in the flour.
• Stir sugar in the milk. Pour sweetened milk into flour mixture. Fold milk into flour evenly.
• Use your hands to gather dough into a ball. Place on lightly floured surface. Divide the dough into four pieces. Use a rolling pin to flatten each piece of dough.
• Divide it into two sections for easy handling. Roll the dough out flat on a lightly floured surface as shown in the photo. Use a large round cookie cutter to cut the dough into circles.
• Spoon the filling in to the center of the dough and fold over. Seal the edges with a fork.
• Grease and flour a cookie sheet. Place the tarts on the cookie sheet. Bake at 350 degrees until golden brown (about 20-25 minutes.).
• Use a spatula to remove from the cookie sheet. Enjoy!

Steps:

• Allow 1 piece of puff pastry dough to defrost at room temperature (about 30 minutes).
• Place a rack in the middle of oven, and heat to 400 degrees.
• Open out the sheet of puff pastry. On a lightly floured surface, roll it out until it is about 1/8 inch thick. Cut out a 9-inch circle. Place on a parchment-covered baking sheet (or a baking sheet covered with greased aluminum foil). Leaving a 1/4-inch rim, prick the center of the dough all over with the tines of a fork. With a pastry brush, lightly coat the center of the dough with the milk. Push 1 tablespoon of the sugar through a coarse sieve to distribute evenly over the center of the dough. Bake for 5 minutes.
• Gently toss the papaya with the lime juice. Remove the tart shell from the oven, and lay the papaya slices in a spoke pattern on the shell. Push the remaining 2 tablespoons of sugar through a coarse sieve evenly over the top of the fruit.
• Return to the oven for 15 minutes, until the crust is golden and the sugar is caramelized. Remove from the oven, and slide off the baking pan onto a rack. Cool slightly and serve, or cool completely and reheat slightly just before serving. Cut into wedges with large kitchen scissors.

Steps:

• Place all ingredients into stew pan and stir together.
• Cook over medium heat until thickened.
• Pour into unbaked pie shell and bake until the crust is done.

Steps:

• First prepare all the ingredients as described above - keep any ends and trimmings of garlic, shallots, coriander root, lemon grass, mint and coriander stalks, and odd bits of lemon grass and a couple of spare kaffir lime leaves aside to flavour the water you're going to cook the seafood in.
• Next, make the dressing as it has to sit for at least 15 minutes for the flavours to merge.
• To make dressing, mix together all ingredients and taste to ensure there is a good balance of hot, sour, sweet and salty - adjust ingredients as necessary.
• Now prepare to cook the seafood.
• Using a very sharp knife, score the inside of the squid tubes diagonally, then score in the opposite direction (to form a diamond pattern).
• Cut the squid into rough triangle shapes - about 4 per tube.
• Prepare a medium bowl of ice cold water, with ice cubes in it, and sit it by the stove.
• Fill a large pot with water and add ends and trimmings as described above and a couple of tablespoons of salt.
• Bring water to a rolling boil then add the seafood in small batches, cooking prawns for about a minute, and squid for about 30 seconds. (The seafood can be a bit hard to find in the water, so just add a little at a time, and you'll have to 'fish' for it.)
• Remove seafood and immediately plunge into iced water. This cooking technique will make the squid so tender you won't believe it!
• When seafood is completely cold, prepare salad.
• In a large bowl toss together pawpaw, shallots, coriander, mint leaves, lemon grass, kaffir lime leaves, seafood and 1/4 cup of the hot and sour dressing (serve any remaining dressing on the side).
• To present salad, transfer to a plate, bring most of the seafood to the top and arrange decoratively, then sprinkle with crushed peanuts and crispy shallots.

Steps:

• Peel the papaya. Remove seeds and dice. Puree in a food processor or blender.
• Blend together 3 C mashed pawpaw, water, lemon juice, and sugar. Mix well, and chill. Store in the fridge.