Papaya pie is a dessert from Brazil, perfect for those looking for a tropical and original touch in their pastries. Papaya, whose taste is somewhere between melon and peach, is cooked with coconut milk in this gluten-free recipe. The pie filling is creamy and delicately flavored. This tart is simple to make and is perfect for bringing a little Brazilian heat to the table. This time, I made tartlets.

Brazilian papaya tart (or tartlets)

Brazil

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Preparation time 10 mins Cooking time 30 mins Total time 40 mins

Difficulty: Beginner Servings: 6

Author: Gluten Escape

Ingredients

Servings

• 400 g ripe papaya, puree

• 200 ml coconut milk

• 100 g of cane sugar

• 3 eggs

• 1 tbsp cornstarch

• 1 gluten-free shortcrust pastry (see recipe below)

Preparation

1. Preheat the oven to 180°C. If you want to prepare your shortcrust pastry gluten-free, here is the recipe here .

2. In a large bowl, mix the mashed papaya, coconut milk, sugar, eggs and cornstarch until smooth.
3. Pour the mixture onto the gluten-free shortcrust pastry.

4. Bake for around 40 minutes, until the filling is firm and golden (around thirty minutes for tartlets).

5. Let cool and serve chilled for a light and exotic dessert.

Keywords: gluten -free papaya pie, gluten -free Brazilian dessert, papaya dessert, papaya tartlet

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