Ingredients
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the crust :
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1 cup gluten -free oat flour (you can use regular oats if you don't have gluten intolerance)
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1/4 cup unsweetened shredded coconut flakes
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1 tsp baking powder (preferably aluminum-free)
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1/2 tsp sea salt
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1/2 cup water or your favorite non-dairy milk
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of saffron threads (optional but highly recommended for authentic Indian taste)
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the filling :
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1 ripe mango , peeled, pitted, and chopped into small cubes
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1/2 cup loosely packed fresh mint leaves, chopped
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1/4 cup maple syrup or agave nectar
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1/4 cup unsweetened coconut flakes, toasted until light brown and fragrant
Directions
Subtitle: Gluten-free, Oil-free, Refreshing Dessert Recipe
Ingredients:
For the crust:
1 cup gluten-free oat flour (you can use regular oats if you don’t have gluten intolerance)
1/4 cup unsweetened shredded coconut flakes
1 tsp baking powder (preferably aluminum-free)
1/2 tsp sea salt
1/2 cup water or your favorite non-dairy milk
Pinch of saffron threads (optional but highly recommended for authentic Indian taste)
For the filling:
1 ripe mango, peeled, pitted, and chopped into small cubes
1/2 cup loosely packed fresh mint leaves, chopped
1/4 cup maple syrup or agave nectar
1/4 cup unsweetened coconut flakes, toasted until light brown and fragrant
Instructions:
1. Preheat the oven to 350°F (180°C). Line a mini tart pan with removable bottoms with parchment paper. Set aside.
2. In a food processor, combine the oat flour, coconut flakes, baking powder, and salt. Process until well combined and no large lumps remain. Add the water and pulse a few more times until the mixture comes together as a soft dough. You may need to add a tablespoon of water at a time if the dough seems too dry.
3. Roll out the dough between two pieces of parchment paper to about 1/8-inch thickness. Use a glass or cookie cutter to cut out rounds of dough slightly larger than the size of your tart pan. Gently press the dough into each mini tart pan, removing any excess dough from the edges. Prick the bottom of each tart shell with a fork several times. Place the prepared shells on a sheet tray and bake for 10 minutes. Remove from heat and set aside to cool completely.
4. While the crust is baking, prepare the filling: In a high-speed blender, puree the mango, mint, and maple syrup until smooth. Stir in the toasted coconut flakes.
5. Once the crust has cooled, pour the mango mixture into each tart shell. Tap the tart pan gently on the counter to remove any air pockets. Bake for 10-12 minutes, or until the filling is hot and bubbling around the edges.
6. Allow the tarts to cool completely before serving. Serve chilled or at room temperature. Enjoy!
Note: These tarts are best enjoyed within 2 days of preparation. Store them in an airtight container in the refrigerator.
Steps
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1
Done
|
Preheat the oven to 350°F (180°C). Line a mini tart pan with removable bottoms with parchment paper. Set aside. |
|
2
Done
|
In a food processor, combine the oat flour, coconut flakes, baking powder, and salt. Process until well combined and no large lumps remain. Add the water and pulse a few more times until the mixture comes together as a soft dough. You may need to add a tablespoon of water at a time if the dough seems too dry. |
|
3
Done
|
Roll out the dough between two pieces of parchment paper to about 1/8-inch thickness. Use a glass or cookie cutter to cut out rounds of dough slightly larger than the size of your tart pan. Gently press the dough into each mini tart pan, removing any excess dough from the edges. Prick the bottom of each tart shell with a fork several times. Place the prepared shells on a sheet tray and bake for 10 minutes. Remove from heat and set aside to cool completely. |
|
4
Done
|
While the crust is baking, prepare the filling: In a high-speed blender, puree the mango, mint, and maple syrup until smooth. Stir in the toasted coconut flakes. |
|
5
Done
|
Once the crust has cooled, pour the mango mixture into each tart shell. Tap the tart pan gently on the counter to remove any air pockets. Bake for 10-12 minutes, or until the filling is hot and bubbling around the edges. |
|
6
Done
|
Allow the tarts to cool completely before serving. Serve chilled or at room temperature. Enjoy! Note: These tarts are best enjoyed within 2 days of preparation. Store them in an airtight container in the refrigerator. |
