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1
Preheat the oven to 220 degrees F.
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2
To make the coconut meringue, whip the egg whites and cream of tartar until soft peaks.
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3
Add the sugar slowly and continue to whip until sugar is dissolved and meringue reaches the stiff peak stage.
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4
Fold in the toasted shredded coconut and place meringue into a pastry bag with a plain round tip.
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5
Pipe the meringue onto a cookie sheet lined with parchment paper into a circular motion to create a disk the diameter of 4-ounce ramekins.
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6
Bake until light golden brown, about 2 hours.
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7
Preheat oven to 375 degrees F.
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8
For the mango Tart Tatin: In a medium skillet, over medium high heat, combine the water, sugar, honey, and lemon juice.
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Scrape the seeds from the vanilla bean and add them to the skillet.
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10
Cook until the mixture just starts to caramelize, and add the mangos.
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Stir until the mangos are coated.
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Continue to cook for 2 minutes, and then remove from heat.
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13
With a slotted spoon remove mangos from cooking liquid.
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14
Place mangos into a container and let cool to room temperature.
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Reserve the cooking liquid for the sauce.
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When the mangos have cooled, pack them into a buttered, 4-ounce ceramic ramekin and bake approximately 6 to 8 minutes.
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17
Remove from the oven and invert onto a coconut meringue disk.
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18
To make the tangerine honey sauce, add the mint leaves to the warm cooking liquid from the mangos.
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Stir to incorporate, set aside, and keep at room temperature.
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20
To make the papaya sorbet, dissolve the sugar and water in a large container.
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Add the papaya puree and lemon juice and freeze in an ice cream machine according to manufacturer's directions.
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22
Preheat oven to 200 degrees F.
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23
Oven-dried spiced pineapples: In a medium sized saucepan, combine the water, sugar, vanilla paste, cardamom seeds, cloves, and cinnamon sticks.
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Bring just to a boil.
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25
Remove from heat and add the pineapple slices.
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Soak the slices in the hot syrup for 2 to 3 minutes.
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27
With a slotted spoon remove the slices and drain well.
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28
Place pineapple slices onto a silicone baking mat or a parchment lined sheet tray in a single layer.
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29
Do not let the slices touch each other.
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Bake for 1 1/2 to 2 hours and remove from oven and let cool to room temperature.
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31
Store in airtight container.
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32
Place the tart tatin in the center of a plate.
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Place a small scoop of the sorbet on the side or on top of the tart, surround the tart with the honey sauce, and garnish with the dried pineapple chips.
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34
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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35
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
