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Recipe: Dessert Toastada With Fresh Fruit
Similar Categories: Dessert, Toastada, Fresh, Fruit
Dessert Tostada with Fresh Fruit, Cajeta, and Hot Fudge
Recipe By :Mark Haugen of Tejas, Minneapolis, MN
Serving Size : 6 Preparation Time :0:30
Categories : Desserts Southwestern Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 6-inch flour tortillas
1 pint strawberries -- cleaned, quartered
1 mangos -- peel & diced 1/2"
1 papayas -- peel & diced 1/2"
1 pint raspberries -- cleaned
2 bananas -- halved, sliced
1/2 cup green grapes -- cut in half
1/2 cup red grapes -- cut in half
6 sprigs mint
4 cups custard -- See Recipe
2 cups Cajeta -- See Recipe
1 cup fudge sauce -- See Recipe
This dessert combines several different dessert recipes into a single
delicious dessert. See recipes for "Vanilla Custard," "Cajeta," and "Hot
Fudge" in this cookbook to create the full recipe.
You will need 2 quarts of vegetable oil to fry the tortillas.
STEP ONE: Create the Tostada Cups--
In a one-gallon sauce pot, heat vegetable oil to 350 degrees F. Prick
numerous holes in flour tortillas. Place one tortilla at a time inside an
8-ounce ladle. Place another 8-ounce ladle on top of tortilla and slowly
lower into vegetable oil. Once tortilla begins to brown, about 10 to 15
seconds, remove from ladle and flip tortilla over. Continue to cook for 5
to 10 more seconds. Repeat this method with the remaining tortillas. Let
tortillas drain, upside-down, until ready to assemble.
STEP TWO:
Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" recipes
before assembling the tostada cups.
STEP THREE: Assemble the Tostada Cups--
Combine fruit in a bowl and gently mix. Evenly distribute fruit into the
six tostada shells. Ladle 3 to 4 ounces of the Vanilla Custard mix over
the fruit, filling tostada to 1/4 inch below the rim. Brown top of custard
under a broiler or use a propane torch.
STEP FOUR: Finish the Tostada--
Ladle 2-3 ounces of cajeta onto each plate. Place tostada in the middle of
the plate and drizzle with hot fudge. Garnish each tostada with a mint
sprig and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1028 Calories; 22g Fat (18.5%
calories from fat); 22g Protein; 198g Carbohydrate; 12g Dietary Fiber;
177mg Cholesterol; 1061mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2
Lean Meat; 0 Vegetable; 2 Fruit; 3 1/2 Fat; 8 Other Carbohydrates.
Serving Ideas : Serve with cajeta, vanilla custard, and hot fudge sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2483 2640
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