Ingredients
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the Crust :
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1 cup gluten -free rolled oats (such as Bob's Red Mill)
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1/4 cup melted coconut oil
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1 tablespoon maple syrup
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1 teaspoon vanilla extract
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Pinch of salt
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the Filling :
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1 (14 oz.) can full-fat coconut milk (be sure to shake well before using!)
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1 cup raw cashews, soaked overnight and drained
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1 ripe mango , sliced and peeled
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1/4 cup date paste* (or 1/2 cup pitted medjool dates, pureed until smooth)
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Juice of 1 medium lemon
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1/4 teaspoon salt
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1/4 teaspoon ground cardamom
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1/8 teaspoon ground cayenne pepper (optional)
Directions
Sub-title: Creative, Colorful, and Delicious Gluten-Free Dessert Inspired by India’s Vibrant Cuisine!
Description: These bite-sized mango tartlets are not only gorgeous but also packed with tropical flavor! Made with a creamy cashew base, tangy lemon curd, and sweetened with dates, they perfectly embody the essence of traditional Indian desserts without any animal products. Best part? They come together quickly and easily, making them perfect for impressing your friends and family at your next gathering.
Ingredients:
For the Crust:
– 1 cup gluten-free rolled oats (such as Bob’s Red Mill)
– 1/4 cup melted coconut oil
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
For the Filling:
– 1 (14 oz.) can full-fat coconut milk (be sure to shake well before using!)
– 1 cup raw cashews, soaked overnight and drained
– 1 ripe mango, sliced and peeled
– 1/4 cup date paste* (or 1/2 cup pitted medjool dates, pureed until smooth)
– Juice of 1 medium lemon
– 1/4 teaspoon salt
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon ground cayenne pepper (optional)
Instructions:
1. Preheat the oven to 350°F and line a small muffin tin with silicone liners or paper cups. Set aside.
2. For the crust: In a food processor, combine all filling ingredients except the melted coconut oil. Process until completely smooth and thickened, scraping down the sides as necessary.
3. Pour the mixture into the prepared crust, dividing evenly among the molds. Place the filled tins in the freezer for about 15 minutes, or until firm enough to handle.
4. Meanwhile, prepare the lemon curd filling: In a double boiler or heatproof bowl set over simmering water, whisk together the egg yolks and lemon juice until pale and thickened. Remove from the heat and stir in the remaining filling ingredients until combined. Stir constantly to prevent the eggs from cooking.
5. Remove the frozen crusts from the refrigerator and spoon the lemon curd mixture evenly into each one. Gently tap the pan on the counter to remove any air bubbles.
6. Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow to cool completely before removing from the molds. Serve chilled or at room temperature.
Note: If you don’t have date paste, you can use unsweetened applesauce instead. Just be sure to adjust the sweetness according to taste.
Serves: 6-8 mini-tarts
Difficulty: Easy
Nutrition Information per Serving (calculated without crust):
Calories: 140kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 120mg | Fiber: 2g | Sugar: 11g | Vitamin A: 20% DV | Calcium: 4% DV
Steps
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1
Done
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Preheat the oven to 350°F and line a small muffin tin with silicone liners or paper cups. Set aside. |
|
2
Done
|
For the crust: In a food processor, combine all filling ingredients except the melted coconut oil. Process until completely smooth and thickened, scraping down the sides as necessary. |
|
3
Done
|
Pour the mixture into the prepared crust, dividing evenly among the molds. Place the filled tins in the freezer for about 15 minutes, or until firm enough to handle. |
|
4
Done
|
Meanwhile, prepare the lemon curd filling: In a double boiler or heatproof bowl set over simmering water, whisk together the egg yolks and lemon juice until pale and thickened. Remove from the heat and stir in the remaining filling ingredients until combined. Stir constantly to prevent the eggs from cooking. |
|
5
Done
|
Remove the frozen crusts from the refrigerator and spoon the lemon curd mixture evenly into each one. Gently tap the pan on the counter to remove any air bubbles. |
|
6
Done
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Bake for 10-12 minutes, or until the edges are lightly golden brown. Allow to cool completely before removing from the molds. Serve chilled or at room temperature. Note: If you don't have date paste, you can use unsweetened applesauce instead. Just be sure to adjust the sweetness according to taste. Serves: 6-8 mini-tarts Nutrition Information per Serving (calculated without crust): |
