Coconut Mango And Pineapple Custard Tart With Tropical Glaze

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   ["Preheat the oven to 350u00b0 F. Line the bottom of a 9"" spring-form pan with parchment paper and butter the sides of the pan.", "In a bowl, combine the graham cracker crumbs and the butter.", "Mix with a wooden spoon and transfer to the prepared spring-form pan.", "With your hands or a meat tenderizer, press firmly making sure to cover the bottom of the spring-form pan.", "Bake the graham cracker crust in the oven for 10 minutes at 350u00b0 F", "Coconut Mango and Pineapple Custard:", "In a bowl beat the eggs.", "Whisk in the sugar, coconut, cornstarch and the vanilla.", "Put the mango pieces in a food processor and pulse....", "Add the mango puree to the egg", "custard batter....", "Puree the pineapple pieces", "Whisk the pineapple puree and milk into the custard batter", "Pour the coconut fruit custard into the spring-form pan", "Bake for 50-60 minutes. Given the addition of the fresh fruit puree I went with a longer baking time. The interior was still moist and held together when cut to serve.", "Cool slightly before removing from the pan.", "Tropical Glaze:", "Add the sliced pineapple, sliced mango pieces and sugar to a non-stick frying pan.", "Cook on medium-low heat to dissolve the sugar.", "Stir in the peach jam and continue cooking to liquify the jam.", "Continue cooking and stirring as needed until the fruit is softened.", "Pour the hot glaze on the baked tart", "Spread the fruit glaze to cover the top of the tart", "Sprinkle toasted shredded coconut on the glaze"]

* Per serving · 4 servings · Values may vary.