I don’t know about you but I feel that I am tapping into another ethnicity that may be apart of my DNA structure. Meaning, I have made a lot of Mexican inspired foods lately. I came up with the fun idea of making dessert tacos! I thought that it would be good to make sweet hard taco shells and fill them with some sort of cream filling and top them off with fruit. I don’t know, it sounds good to me. What do you think? I also thought it would be different to sauté the fruit. When you sauté fruit, the heat brings out the sugar a bit more and gives it a caramelized texture to it as well. I don’t know. Maybe it’s just me. You don’t have to grill the fruit if you don’t want to. You can just cut them up and top the tacos off with that if you would like to. Also, you can use whatever blend of fruit that you want. I thought tropical fruit would be fitting for this type of dessert.
- Vegetable Oil for frying
- 4 small white corn tortillas
- 2 kiwi’s, peeled and chopped
- 2 mangoes, peeled and chopped
- ½ pineapple, peeled and chopped
- 2 tbsp. white sugar
- 2 tbsp. cinnamon
- 2 tbsp. butter for fruit
- 2 tbsp. butter for taco shells
- 8 oz. mascarpone cheese
- 2 egg yolks
- 4 c. powdered sugar
- 1 tsp. vanilla
- Pinch salt
- 1 tsp. cinnamon
- Toasted coconut, garnish (optional)
- Pour the vegetable oil in a frying pan about half way and turn heat up to medium- high.
- Once the oil is hot and ready for frying, with tongs, take one half of the tortilla and place it in the oil. It will begin to fry. The tongs should be holding the remaining soft part of the tortilla out of the oil. You want to bend the tortilla so it will make a hard taco shell. Fry each half for about 1 minute or until golden brown. With the thongs, take the other side and dip into the oil repeating the same process. Once the tortilla is done, place on a napkin and remove some of the excess oil.
- If you have a grill pan you can use that pan for this next process. If not then that is okay. Place the pan on the stove and turn the heat up to medium. Take the 2 tablespoon of butter and melt it in the pan. Once the butter is melted and the pan is hot, add all the fruit to the pan allowing it to sauté. If you have a grill pan you can grill each fruit separately to give them the grill marks, but if not then you can cook them all at once. Sautee the fruit for about 5 minutes and set aside and allow to completely cool.
- In a small bowl, place the other two tablespoons of butter in a bowl and melt in the microwave. Add the cinnamon and sugar together making a cinnamon/sugar blend. Now that the butter is melted, take a pastry brush and brush a bit of the butter on the outside and inside of the tortilla shell. Sprinkle with the cinnamon/sugar combination.
- With a handheld blender or stand mixer, begin to blend the mascarpone cheese and egg yolks together. Slowly add the powdered sugar. The mixture should mimic a cream filling consistency. If it becomes too thick add milk a tablespoon at a time. Add the vanilla, cinnamon, and salt and continue to blend well.
- Now that all parts of the taco is complete, with an icing pipe or knife, scoop some of the cream filling into the bottom of the taco shell, add the fruit on top, and garnish with toasted coconut, if you would like.
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