Frank's Recipes! Tarte Mississippi

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Tarte Mississippi

Yield: 6 Servings

300 g Piecrust dough
1 Pomegranate
20 g Butter
1/2 Lemon
2 Mangoes
2 tablespoon Lemon jelly
2 Kiwis

CREAM:
15 cl Milk
10 g Cornstarch
10 cl Coconut milk
65 g Sugar
10 cl Cream
1 dr Vanilla
4 Egg yolks
2 tablespoon Dark rum
15 g Flour

Roll out the pastry to 2 mm thick. Put in a buttered, floured mold. Press to mold, prick with a fork. Preheat the oven to 180 deg and chill the piecrust while waiting. Brink milk and coconut milk to a boil with the drop of vanilla. Remove from heat. In a bowl, beat the egg yolks with sugar until they thicken. Add the flour and cornstarch premixed, and the boiling milk. Put back into a pot and boil. Remove from heat and let cool. Without stirring, add the rum. Bake the piecrust until brown. Let cool and put onto a plate. Whip the cream. Fold into the other cream mixture and spread over the bottom of the piecrust. Peel the fruits, slice, sprinkle with lemon juice. Arrange nicely on top of the pie. Heat the lemon jelly, and glaze the fruits. Sprinkle the pomegranate seeds on top. Keep cool.