Floribbean Mummentaart

Ingredients

In this Floribbean adaptation of Mummentaart, we infuse the traditional Luxembourgian recipe with the vibrant flavors of Floridian and Caribbean cuisines. The original Mummentaart is typically made with a pastry crust and a filling of prunes, sugar, and spices. However, in this Floribbean version, we replace the prunes with a tropical fruit medley of mango, pineapple, and coconut. Additionally, we incorporate warm spices like cinnamon and nutmeg to enhance the exotic flavors of the dish. We alse have the original recipe for Mummentaart, so you can check it out.

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• For the filling: For the filling:
• 2 cups (300g) diced mango 2 cups (300g) diced mango
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (90g) shredded coconut 1 cup (90g) shredded coconut
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
3. 3.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In another bowl, combine the diced mango, diced pineapple, shredded coconut, sugar, flour, cinnamon, nutmeg, and salt for the filling. Mix well until all the ingredients are evenly combined.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trimming any excess.
6. 6.
   Pour the filling into the prepared crust and spread it evenly.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is set.
8. 8.
   Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Mango — Choose ripe mangoes for the best flavor and texture. Peel and dice the mangoes, discarding the pit.
• Pineapple — Fresh pineapple works best for this recipe. Peel and dice the pineapple into small pieces.
• Shredded coconut — Use unsweetened shredded coconut for a more natural flavor. If using sweetened coconut, adjust the sugar quantity accordingly.

Tips & Tricks

• For a tropical twist, sprinkle some toasted coconut flakes on top of the tart before serving.
• Serve the Floribbean Mummentaart with a scoop of coconut or mango sorbet for an extra burst of flavor.
• If you prefer a sweeter filling, you can increase the amount of sugar in the filling mixture.
• Experiment with different tropical fruits like papaya or passion fruit to customize the flavors to your liking.
• To save time, you can use store-bought pie crust instead of making the crust from scratch.

Serving advice

Serve the Floribbean Mummentaart at room temperature or slightly warmed. It pairs well with a dollop of whipped cream or a scoop of coconut ice cream.

Presentation advice

Garnish the Floribbean Mummentaart with a sprinkle of powdered sugar and some fresh mint leaves for an elegant touch. Serve it on a decorative platter or cake stand to showcase its vibrant colors.