Mini mango tarts are a perfect dessert idea. They are vegan and paleo friendly and I used only fresh ingredients that you can get in any local store.
What you need For the crust
For the crust
- 30g unsweetened shredded coconut
- 130g almond/oat/whole wheat flour
- 1 tablespoon melted coconut oil
- 1 tablespoon maple/agava syrup
- ¼ tsp salt
For the filling
- 1 can full fat coconut milk or cream
- 1-3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 ripe mango
What to do
For the crust
- Preheat oven to 350ºF. In a food processor blend almond flour, salt and shredded coconut until finely ground.
- Afterwards, melt together coconut oil and maple syrup and add to almond flour and coconut mixture.
- Move dough to small tins and bake for approximately 15 minutes.
- When baked, transfer to a wire rack to cool completely (it usually takes 45 minutes).
For the filling
- Whip coconut milk/cream until fluffy.
- Add the maple syrup and vanilla and whip again until combined.
- Place in the fridge until ready to assemble the tart.
To assemble
- When your crust and whipped coconut creme are ready, spread the creme in an even layer over the cooled crust.
- Slice mangoes into long and thin slices and add them on top of your tart.
- Place the tart in the fridge from 2 to even 10 hours (the longer it is in the fridge, the better).
The tart tastes amazing with a cup of bulletproof coffee or homemade chai tea latter.
Yummy yummy!
Piękny mango deserek 🙂
I jaki zdrowy! 🙂
I love fresh mangoes and this looks like I would enjoy it 🙂
That’s so awesome. Love them too!
Oooooh yum! Want now!!
Come to Thailand and get it! 🙂