Mini mango tarts

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.

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My mango tarts

What you need

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

  1. Preheat oven to 350ºF. In a food processor blend almond flour, salt and shredded coconut until finely ground.
  2. Afterwards, melt together coconut oil and maple syrup and add to almond flour and coconut mixture.
  3. Move dough to small tins and bake for approximately 15 minutes.
  4. When baked, transfer to a wire rack to cool completely (it usually takes 45 minutes).

For the filling

  1. Whip coconut milk/cream until fluffy.
  2. Add the maple syrup and vanilla and whip again until combined.
  3. Place in the fridge until ready to assemble the tart.

To assemble

  1. When your crust and whipped coconut creme are ready, spread the creme in an even layer over the cooled crust.
  2. Slice mangoes into long and thin slices and add them on top of your tart.
  3. Place the tart in the fridge from 2 to even 10 hours (the longer it is in the fridge, the better).
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Cute mini mango tart!

The tart tastes amazing with a cup of bulletproof coffee or homemade chai tea latter.

Yummy yummy!

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