Tropical Mango Tart
This dessert is grain-free, dairy free, rich in vitamin C, lower in sugar, and is beautiful too!
This takes some time to make, so plan accordingly (make it the day ahead to be safe)!
Put the can of coconut milk (full fat) into the refrigerator the day before.
Make sure you have all the ingredients you need.
If they need to ripen, buy your mangos a few days ahead of time.
1 ½ cup almond flour (blanched)
¾ cup shredded coconut
3 dates (pits removed)
1 tsp monk fruit powder (I use Lakinto organic brand)
4 Tablespoons cashew butter (can use another nut butter or sunbutter if you like)
1/8 tsp Real salt
2 Tablespoons coconut oil (or grass fed butter)
2 teaspoons vanilla extract
Put ingredients into a food processor, process well – it should resemble wet sand.
Press the dough into a tart pan, gently pressing it with your fingers, I like to use a flat bottom measuring cup to flatten. It should come up the sides of the tart pan slightly.
Cover and place into freezer until ready to fill – at least 1 hour.
Vanilla Coconut Cream Filling
1 can of coconut cream (chilled in refrigerator overnight - scoop out just the cream, leave most of the water in can – you can use the water for smoothies)
1/3 cup shredded unsweetened coconut
2 tsp vanilla
3 tsp monk fruit powder (or 3 Tsp of maple syrup)
Generous pinch of salt
Put all the above ingredients into a blender, and blend till well combined – should look like a thick pudding. Pour into a glass jar and chill in refrigerator until ready to fill tart.
While this recipe can be made without it, adding in the passionfruit curd on top of the vanilla coconut cream makes this tart extra special. See recipe for the passionfruit curd.
Put together the tart:
When ready to fill, take the crust out of the freezer, and spoon in the vanilla coconut cream filling into the crust, and return it to the freezer until firm, about 20 mins.
Peel, and slice your mangos into thin half moon slices. If they are not very ripe, you could stir a teaspoon of monk fruit into the fruit slices. This step can be done ahead as well - store in glass container in fridge.
If using, spoon on a thin layer of passionfruit curd on top of the coconut cream filling after it has firmed up in the freezer.
Arrange your mango slices on top of the filling, creating a beautiful rosette shape.
Put blackberries or strawberry slices in the center of the tart.
Cover and return to freezer, at least 1 hour.
When ready to serve - take out of freezer and let it sit out in room temperature for about 10 minutes to soften enough to cut into slices.
Optional - serve with a dollup of passionfruit curd, or whipped coconut cream.