Tropical Lime Torte With Mango Compote Food

TROPICAL LIME TORTE WITH MANGO COMPOTE

Steps:

• For torte:
• Whisk eggs, 3/4 cup sugar, lime juice and lime peel in heavy medium saucepan to blend. Whisk over medium-high heat until mixture thickens and just comes to boil, about 6 minutes. Transfer lime curd to small bowl; press plastic wrap directly onto surface. Chill until very cold, at least 3 hours and up to 3 days.
• Line 9 1/4x51/4x23/4-inch loaf pan with 2 layers of plastic wrap, leaving long overhang. Stir rum and remaining 2 tablespoons sugar in small bowl until sugar dissolves. Trim brown layer from outside of cake. Cut cake horizontally into 3 equal layers. Beat cream cheese in large bowl until fluffy; gently fold in cold lime curd.
• Trim bottom cake layer to fit pan bottom; reserve cake trimmings. Brush layer on both sides with 1/3 of rum syrup. Place in pan; spread 1 1/2 cups lime curd mixture over top. Brush second cake layer on both sides with 1/3 of rum syrup. Place in pan; spread remaining lime curd mixture over top. Brush third cake layer on both sides with remaining rum syrup. Place on lime curd mixture; press to adhere. Press reserved cake trimmings around sides. Cover torte with plastic overhang. Refrigerate torte at least 1 and up to 2 days.
• For compote:
• Stir first 4 ingredients in large bowl until sugar dissolves. Mix in mangoes.
• Cover; chill up to 1 day.
• Using plastic as aid, lift torte out of pan and unwrap. Cut crosswise into 12 slices. Arrange slices on plates. Top with compote. Garnish with lime slices.

CARAMEL-ALMOND TORTE WITH SPICED MANGO COMPOTE

Steps:

• For compote:
• Combine first 6 ingredients in heavy medium saucepan. Bring syrup to boil over medium-high heat, stirring until sugar dissolves. Boil syrup 5 minutes. Pour into medium bowl; cool 30 minutes. Mix in mangoes. Cover and chill at least 2 hours and up to 4 days.
• For torte:
• Preheat oven to 375°F. Blend 1 3/4 cups almonds, 2 tablespoons sugar, potato starch, and cinnamon in processor until nuts are finely chopped, about 45 seconds. Using electric mixer, beat egg yolks, 2 tablespoons sugar, and almond extract in large bowl until very thick and pale in color, about 3 minutes. Fold almond mixture into yolk mixture.
• Using clean dry beaters, beat egg whites, and salt in medium bowl until soft peaks form. Gradually add remaining 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into yolk mixture to lighten. Fold in remaining whites in 2 additions.
• Transfer batter to 9-inch-diameter springform pan. Bake torte until puffed and golden brown and tester inserted into center comes out clean, about 30 minutes. Immediately invert pan onto rack. Cool torte (upside down) completely. (Can be made 1 day ahead. Cover and store right side up at room temperature.)
• Melt margarine in heavy medium skillet over medium heat. Whisk in brown sugar. Cook until caramel bubbles and is smooth and thick, about 3 minutes. Mix in remaining 1/2 cup almonds. Spoon topping over torte. Cool 1 hour. (Can be made 6 hours ahead. Let stand at room temperature.)
• Cut around pan sides to loosen torte; release pan sides. Place torte on platter. Serve with compote.

TROPICAL FRUIT COMPOTE WITH MANGO SORBET

Steps:

• Combine 3/4 cup water, wine and sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Chill syrup until cold.
• Combine pineapple, kiwis, mango, lime juice, lime peel and chilled syrup in large bowl. Mix well. Cover fruit mixture and refrigerate for at least 1 hour or overnight.
• Scoop 1/2 cup mango sorbet into each of 6 compote dishes or wineglasses. Spoon fruit mixture around sorbet.

MANGO TARTLETS WITH LIME CURD AND TROPICAL NUT CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Spray eight 4-inch-diameter tartlet pans with removable bottoms with vegetable oil spray. Combine macadamia nuts, coconut, pistachios and brown sugar in processor. Process until nuts are finely chopped. Transfer to large bowl. Beat egg whites in another large bowl until soft peaks form. Fold whites into nut mixture in 3 additions (mixture will be thick and sticky). Let mixture stand 10 minutes.
• Using plastic wrap as aid, press about 1/3 cup nut mixture onto bottoms and up sides of each prepared pan. Place pans on baking sheet. Bake until crusts are puffed and begin to brown, about 20 minutes. Cool crusts in pans 5 minutes. Using oven mitt, gently remove pan sides; cool crusts completely on rack.
• Make lime curd:
• Whisk sugar, lime juice and yolks in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and candy thermometer registers 180°F., about 9 minutes. Remove bowl from over water. Gradually add chilled butter, whisking until melted and well blended. Press plastic wrap directly on surface of curd. Refrigerate until cold, about 3 hours. (Crusts and lime curd can be prepared 1 day ahead. Store crusts in airtight container at room temperature. Keep lime curd refrigerated.)
• Fill each crust with 5 tablespoons lime curd. Arrange mango slices decoratively atop tartlets. Whisk guava jelly in heavy small saucepan over low heat until melted. Brush over mango slices. Chill at least 3 hours and up to 1 day.