• 6 (6 inch) flour tortillas
• 1 pint strawberries; cleaned and quartered
• 1 mango; peeled (diced 1/2 inch thick )
• 1 papaya; peel and diced 1/2 inch thick)
• 1 pint raspberries; cleaned
• 2 bananas; sliced
• 1/2 cup green grapes; cut in half
• 1/2 cup red grapes; cut in half
• 6 sprigs mint
• 4 cups custard vanilla custard
• 2 cups Cajeta
• 1 cup Hot Fudge Sauce
• 2 quarts vegetable oil to fry the tortillas

 

Method

Prepare the "Vanilla Custard," "Cajeta," and "Hot Fudge Sauce" before assembling the tostada cups.
(Create the Tostada Cups)
In a one gallon sauce pot, heat vegetable oil to 350 degrees F.
Prick numerous holes in flour tortillas. Place one tortilla at a time inside an 8 ounce ladle. 
Place another 8 ounce ladle on top of tortilla and slowly lower into vegetable oil. 
Once tortilla begins to brown, about 10 to 15 seconds, remove from ladle and flip tortilla over. 
Continue to cook for 5  to 10 more seconds. 
Repeat this method with the remaining tortillas. 
Let tortillas drain, upside-down, until ready to assemble.
(Assemble the Tostada Cups)
Combine fruit in a bowl and gently mix. 
Evenly distribute fruit into the six tostada shells. 
Ladle 3 to 4 ounces of the Vanilla Custard mix over the fruit, filling tostada to 1/4 inch below the rim. 
Brown top of custard  under a broiler.
Ladle 2-3 ounces of cajeta onto each plate. 
Place tostada in the middle of the plate and drizzle with hot fudge. 
Garnish each tostada with a mint  sprig and serve.