Ingredients
-
the Crust :
-
1 cup gluten -free rolled oats or gluten-free flour blend
-
1/2 cup tapioca starch or arrowroot powder
-
1/4 teaspoon salt
-
1 tablespoon maple syrup or coconut sugar
-
1/4 cup unsweetened shredded coconut
-
the Filling :
-
1 ripe mango , peeled and chopped into small cubes
-
1/2 cup unsweetened soy milk or your favorite non-dairy milk alternative
-
1/4 cup dates , pitted and roughly chopped
-
1 tablespoon coconut oil or melted (for easier blending)
-
2 tablespoons cornstarch or arrowroot powder
-
1 teaspoon vanilla extract
-
Toppings :
-
Sliced fresh mangos
-
Toasted coconut flakes
-
Shaved coconut
-
Edible flowers like violas, roses, or gerbera daisies
Directions
Subtitle: A Delightful Dessert Inspired by West African Cuisine with a Tropical Twist!
Ingredients:
For the Crust:
1 cup gluten-free rolled oats or gluten-free flour blend
1/2 cup tapioca starch or arrowroot powder
1/4 teaspoon salt
1 tablespoon maple syrup or coconut sugar
1/4 cup unsweetened shredded coconut
For the Filling:
1 ripe mango, peeled and chopped into small cubes
1/2 cup unsweetened soy milk or your favorite non-dairy milk alternative
1/4 cup dates, pitted and roughly chopped
1 tablespoon coconut oil or melted (for easier blending)
2 tablespoons cornstarch or arrowroot powder
1 teaspoon vanilla extract
Optional Toppings:
– Sliced fresh mangos
– Toasted coconut flakes
– Shaved coconut
– Edible flowers like violas, roses, or gerbera daisies
Instructions:
Crust:
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 oats, tapioca starch, salt, and maple syrup. Pulse until the mixture resembles fine breadcrumbs. Add the coconut and pulse briefly to combine.
3. Press the crust mixture firmly into the prepared tart pans using the back of a spoon or your fingers. Bake for 10 minutes, or until lightly golden brown. Remove from the oven and set aside to cool completely.
Filling:
4. While the crust is baking, prepare the filling by combining the chopped mango, soy milk, chopped dates, and coconut oil in a high-speed blender. Blend on high speed until smooth and creamy.
5. In a small bowl, whisk together the cornstarch and water until there are no lumps. Add the vanilla extract and whisk to combine.
6. Pour the mango mixture into a saucepan over medium heat. Cook, stirring constantly, until the liquid thickens slightly. This will take about 2-3 minutes.
7. Remove the saucepan from the heat and pour the hot filling evenly into the cooled crust shells. Use a spoon to spread out the filling if necessary.
8. Place the tart pans in the refrigerator to chill and set the filling for at least 30 minutes.
9. Once the filling has set, garnish each tartlet with optional toppings as desired. Serve cold and enjoy!
Note: If you prefer a firmer set filling, increase the amount of cornstarch used in the filling to 1 tablespoon + 2 teaspoons mixed with 2 tablespoons water.
Steps
|
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 oats, tapioca starch, salt, and maple syrup. Pulse until the mixture resembles fine breadcrumbs. Add the coconut and pulse briefly to combine. |
|
3
Done
|
Press the crust mixture firmly into the prepared tart pans using the back of a spoon or your fingers. Bake for 10 minutes, or until lightly golden brown. Remove from the oven and set aside to cool completely. Filling: |
|
4
Done
|
While the crust is baking, prepare the filling by combining the chopped mango, soy milk, chopped dates, and coconut oil in a high-speed blender. Blend on high speed until smooth and creamy. |
|
5
Done
|
In a small bowl, whisk together the cornstarch and water until there are no lumps. Add the vanilla extract and whisk to combine. |
|
6
Done
|
Pour the mango mixture into a saucepan over medium heat. Cook, stirring constantly, until the liquid thickens slightly. This will take about 2-3 minutes. |
|
7
Done
|
Remove the saucepan from the heat and pour the hot filling evenly into the cooled crust shells. Use a spoon to spread out the filling if necessary. |
|
8
Done
|
Place the tart pans in the refrigerator to chill and set the filling for at least 30 minutes. |
|
9
Done
|
Once the filling has set, garnish each tartlet with optional toppings as desired. Serve cold and enjoy! Note: If you prefer a firmer set filling, increase the amount of cornstarch used in the filling to 1 tablespoon + 2 teaspoons mixed with 2 tablespoons water. |
