This inventive recipe was created at Coco La Palm Resort by Pastry Chef Maggie Cantieni.
Crust:
1/2 cup whole wheat flour
1/4 teaspoon salt
2 ounces butter, softened
Mix all ingredients and press into bottom of spring form pan. Puncture with fork and pre-bake at 350 degrees for 15 minutes.
Tart:
1 pound cream cheese
2 whole eggs
1/2 cup sour cream
2 ounces Smoked Marlin, diced 1/4 inch
2 ounces ackee, cooked or canned
1 sprig green onion, chopped
1/4 hot chili pepper (habanero or serrano)
salt and pepper, to taste
tomato salsa, fresh or canned, for garnish
Cream together cream cheese and eggs. Fold in sour cream and remaining ingredients. Season to taste, pour into spring form pan and bake at 350 degrees for 45 minutes. Allow to cool, loosen tart from the sides of the pan with a sharp knife and divide into eight slices. Arrange on plate and garnish with tomato salsa.
