Ingredients
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For the crust:
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1/2 cup gluten-free rolled oats
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1/4 cup tapioca flour
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1/4 cup arrowroot powder
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1 tablespoon granulated sugar
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1 teaspoon salt
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1/4 cup cold unsalted butter, cubed
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1 tablespoon water
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For the filling:
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1 (14 ounce) can full-fat coconut milk (from the first pressing)
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1 pound ripe mangoes, peeled and sliced into thin strips
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1/2 cup raw cashews
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1/2 cup chia seeds
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1 tablespoon vanilla extract
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1/4 cup maple syrup
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Juice of 2 limes
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For the lime curd:
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Zest of 1 lime
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Juice of 2 limes
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1/2 cup plus 2 tablespoons granulated sugar
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Pinch of salt
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2 egg yolks
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2 tablespoons finely grated zest of 1/2 a navel orange (optional)
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For the coconut whipped cream:
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1/2 cup full-fat coconut milk (from the second pressing)
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1 tablespoon granulated sugar
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Pinch of salt
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For garnish:
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Fresh mint leaves
Directions
Sub_title: A tropical twist on a classic dessert!
Description: This creamy mango tart gets its luscious texture from a combination of silken tofu, chia seeds, and coconut milk, making it a guilt-free indulgence. The tangy lime curd balances out the sweetness while adding another layer of flavor. Topped with whipped coconut cream and fresh mint leaves, this vegan beauty will have you feeling like you’re on vacation without ever leaving your kitchen!
Ingredients:
For the crust:
* 1/2 cup gluten-free rolled oats
* 1/4 cup tapioca flour
* 1/4 cup arrowroot powder
* 1 tablespoon granulated sugar
* 1 teaspoon salt
* 1/4 cup cold unsalted butter, cubed
* 1 tablespoon water
For the filling:
* 1 (14 ounce) can full-fat coconut milk (from the first pressing)
* 1 pound ripe mangoes, peeled and sliced into thin strips
* 1/2 cup raw cashews
* 1/2 cup chia seeds
* 1 tablespoon vanilla extract
* 1/4 cup maple syrup
* Juice of 2 limes
For the lime curd:
* Zest of 1 lime
* Juice of 2 limes
* 1/2 cup plus 2 tablespoons granulated sugar
* Pinch of salt
* 2 egg yolks
* 2 tablespoons finely grated zest of 1/2 a navel orange (optional)
For the coconut whipped cream:
* 1/2 cup full-fat coconut milk (from the second pressing)
* 1 tablespoon granulated sugar
* Pinch of salt
For garnish:
* Fresh mint leaves
Instructions:
1. Preheat your oven to 350°F (180°C). Line a standard 9-inch springform pan with parchment paper.
2. In a food processor, combine the oats, flours, sugars, and salt. Pulse until well combined and there are no large pieces remaining. Add the butter and pulse until the mixture resembles wet sand.
3. Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
4. For the filling:
Combine all the ingredients in a high-speed blender and puree until smooth and creamy.
5. Pour the filling over the baked crust and spread evenly using an offset spatula. Place the pan in the freezer for at least 2 hours, preferably overnight.
6. For the lime curd:
In a small saucepan, whisk together the juice, zest, and both sugars. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes.
Meanwhile, in a medium bowl, whisk together the egg yolks and orange zest. Gradually pour the hot syrup mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from the heat and strain through a fine mesh sieve.
7. For the coconut whipped cream:
Open the can of coconut milk and separate the solid white part from the liquid. Transfer the solid white part to a mixing bowl. Save the liquid for another use.
Using an electric mixer, beat the coconut cream until it holds soft peaks. Add the sugar and pinch of salt, and continue beating until stiff peaks form.
8. Spread the lime curd evenly over the top of the frozen mango filling. Carefully remove the sides of the springform pan to reveal the beautiful tart. G
Steps
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1
Done
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Preheat your oven to 350°F (180°C). Line a standard 9-inch springform pan with parchment paper. |
|
2
Done
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In a food processor, combine the oats, flours, sugars, and salt. Pulse until well combined and there are no large pieces remaining. Add the butter and pulse until the mixture resembles wet sand. |
|
3
Done
|
Press the crumb mixture evenly onto the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely. |
|
4
Done
|
For the filling: |
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5
Done
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Pour the filling over the baked crust and spread evenly using an offset spatula. Place the pan in the freezer for at least 2 hours, preferably overnight. |
|
6
Done
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For the lime curd: Meanwhile, in a medium bowl, whisk together the egg yolks and orange zest. Gradually pour the hot syrup mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over low heat. Cook, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Remove from the heat and strain through a fine mesh sieve. |
|
7
Done
|
For the coconut whipped cream: Using an electric mixer, beat the coconut cream until it holds soft peaks. Add the sugar and pinch of salt, and continue beating until stiff peaks form. |
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8
Done
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Spread the lime curd evenly over the top of the frozen mango filling. Carefully remove the sides of the springform pan to reveal the beautiful tart. G |
