Le Cordon Bleu Institute of Culinary Arts Austin, TX
Student Recipe Competition with Texas Traditions

Jalapeño Pepper Jelly and Cream Cheese Fruit Tarts

By Culinarian Neftali Morales

Tartlet Shells*:
3 cups all purpose flour
1 1/2 teaspoon coarse kosher salt
1 tablespoon granulated sugar
1-1/4 cup (2 1/2 stick) chilled unsalted butter, cut into medium dice
4 tablespoons (or more) ice water
3 tablespoons chilled heavy cream

*store-bought tartlet shells may be substituted

Tart Filling:
12 oz softened cream cheese, room temperature
2 1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract, separated into 1 1/2 tsp and 1/2 tsp
5 tablespoons Texas Traditions Jalapeño Pepper Jelly Add to Basket
2-3 oz orange juice
2 cup heavy cream
1 teaspoon orange zest
2 jalapeno pepper, seeded and cut into brunoise
2 tablespoons granulated sugar
1 mango, peeled, cut into small dice
l to 1 1/2 bananas cut into small dice
8 strawberries cut into small dice

Garnishing Sauce:
4 oz orange juice
3 tablespoons Texas Traditions Jalapeño Pepper Jelly Add to Basket
1/4 cup Granulated sugar or more if desired

Make the Tartlet Shells:
Blend flour, sugar, and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 4 tablespoons ice water and cream. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry or some flour if too moist. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1/2 hour. Roll out on a well floured surface to 1/16 inch thickness. Cut out to appropriate size and press lightly into tart shells. Bake in 375F oven in intervals of 10 minutes until golden brown, approximately 20 minutes. Let cool before using.

Make The Filling:
Bring cream cheese and powdered sugar together in mixer, making sure to add the sugar in three parts to help blend the mixture with less hassle. Add 1/2 teaspoon vanilla extract, jalapeno pepper jelly, and orange juice and mix in well. In another bowl, whip the heavy cream until it almost reaches the stiff stage, add 1/2 teaspoon of vanilla extract. Reserve a small amount for garniture if desired. Fold in the orange zest and then the cream cheese mixture in to the whipped cream. Toss jalapeno brunoise in the granulated sugar.

Add the mango, banana, strawberries, and 2/3 of the jalapeno brunoise that was tossed in the sugar. Fold in gently. Equally distribute the filling into the cooled tart shells and chill until service time.

Make the Garnishing Sauce:
Over low heat slowly reduce orange juice, jalapeno jelly and sugar until the sauce has reached desired thickness. Sauce will thicken while it cools. Garnish tartlets with a small dollop of heavy cream, a drizzle of chilled sauce, remaining jalapeno brunoise in sugar and some strawberries if desired.