Ingredients
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the crust :
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2 cups whole raw almonds
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6 -8 dates, pitted and roughly chopped
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1/4 cup unsweetened shredded coconut
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2 tsp vanilla extract
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1/2 tsp sea salt
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the filling :
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4 ripe medium -sized mangoes, peeled and diced
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1/2 cup loosely packed fresh mint leaves, roughly chopped
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1/4 cup plus 1 tbsp. maple syrup
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1/4 cup + 2 tbsp. water
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1/2 tsp . cornstarch dissolved in 1 tbsp. cold water
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the topping :
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1 can full -fat coconut milk (about 14 oz.)
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1 tbsp . lemon juice
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1 tbsp . agave nectar or maple syrup
Directions
Sub_title: A sweet and tangy mango cream tart inspired by traditional Indian desserts!
Description: This vegan mango cream tart gets its exotic flair from aromatic cardamom, rosewater, and saffron – all common spices used in Indian cooking. The crust is made with almond flour and dates, giving it a delicious nutty flavor and a glossy finish. The mango filling is smooth and creamy, sweetened with medjool dates, and topped with a whipped coconut cream and fresh fruit. Serve chilled for a refreshing treat that’s perfect anytime!
Ingredients:
For the crust:
2 cups whole raw almonds
6-8 dates, pitted and roughly chopped
1/4 cup unsweetened shredded coconut
2 tsp vanilla extract
1/2 tsp sea salt
For the filling:
4 ripe medium-sized mangoes, peeled and diced
1/2 cup loosely packed fresh mint leaves, roughly chopped
1/4 cup plus 1 tbsp. maple syrup
1/4 cup + 2 tbsp. water
1/2 tsp. cornstarch dissolved in 1 tbsp. cold water
For the topping:
1 can full-fat coconut milk (about 14 oz.)
1 tbsp. lemon juice
1 tbsp. agave nectar or maple syrup
Instructions:
Crust:
1. Preheat your oven to 350°F. Pulse the almonds in a food processor until they resemble fine meal, about 30 seconds. Add the dates, 1/4 cup of the shredded coconut, and the vanilla extract, and process until well combined and sticking together when squeezed in a ball, scraping down the sides as necessary.
2. In a separate bowl, mix together the remaining 1/4 cup of shredded coconut and the sea salt. Add the wet mixture to the dry mixture, stirring gently until just combined.
3. Press the mixture into a greased 9-inch pie plate, using a flat bottom of a glass or your fingers to evenly distribute the crust along the bottom and up the sides. Place the crust on a parchment paper-lined baking sheet, and bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
Filling:
4. Meanwhile, in a high-speed blender, combine the mango, mint, maple syrup, and water. Blend until very smooth, stopping to scrape down the sides as necessary.
5. Heat a small saucepan over low heat, adding the cornstarch slurry. Whisk constantly until thickened, about 2 minutes. Remove from the heat and let cool slightly.
6. Pour the mango puree through a fine mesh strainer into a large mixing bowl. Discard the solids. Stir in the thickened cornstarch mixture, the agave nectar, and the lemon juice. Set aside.
Topping:
7. Once the crust has cooled completely, pour the filling into the prepared crust. Carefully spread out the top to cover the entire surface. Cover the tart with plastic wrap and refrigerate for at least 4 hours or overnight.
Assembly:
8. To assemble the tart, remove the plastic wrap and place the whipping cream in the center of the tart. Using an electric mixer, beat the whipping cream on high speed until stiff peaks form. Dollop the whipped cream around the edges of the tart, leaving a gap in the middle. Garnish with fresh fruit and additional mint leaves if desired.
Serving:
9. Slice the tart into wedges and serve chilled. Enjoy!
Difficulty Level: Medium
Note: You may have extra filling, which keeps well in an airtight container in the fridge for up to 3 days.
Steps
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1
Done
|
Preheat your oven to 350°F. Pulse the almonds in a food processor until they resemble fine meal, about 30 seconds. Add the dates, 1/4 cup of the shredded coconut, and the vanilla extract, and process until well combined and sticking together when squeezed in a ball, scraping down the sides as necessary. |
|
2
Done
|
In a separate bowl, mix together the remaining 1/4 cup of shredded coconut and the sea salt. Add the wet mixture to the dry mixture, stirring gently until just combined. |
|
3
Done
|
Press the mixture into a greased 9-inch pie plate, using a flat bottom of a glass or your fingers to evenly distribute the crust along the bottom and up the sides. Place the crust on a parchment paper-lined baking sheet, and bake for 10 minutes. Remove from the oven and set aside while you prepare the filling. Filling: |
|
4
Done
|
Meanwhile, in a high-speed blender, combine the mango, mint, maple syrup, and water. Blend until very smooth, stopping to scrape down the sides as necessary. |
|
5
Done
|
Heat a small saucepan over low heat, adding the cornstarch slurry. Whisk constantly until thickened, about 2 minutes. Remove from the heat and let cool slightly. |
|
6
Done
|
Pour the mango puree through a fine mesh strainer into a large mixing bowl. Discard the solids. Stir in the thickened cornstarch mixture, the agave nectar, and the lemon juice. Set aside. Topping: |
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7
Done
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Once the crust has cooled completely, pour the filling into the prepared crust. Carefully spread out the top to cover the entire surface. Cover the tart with plastic wrap and refrigerate for at least 4 hours or overnight. Assembly: |
|
8
Done
|
To assemble the tart, remove the plastic wrap and place the whipping cream in the center of the tart. Using an electric mixer, beat the whipping cream on high speed until stiff peaks form. Dollop the whipped cream around the edges of the tart, leaving a gap in the middle. Garnish with fresh fruit and additional mint leaves if desired. Serving: |
|
9
Done
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Slice the tart into wedges and serve chilled. Enjoy! Difficulty Level: Medium Note: You may have extra filling, which keeps well in an airtight container in the fridge for up to 3 days. |
