Directions
Sub-title: A vegan, gluten-free, high-protein, nut-free, oil-free, and whole food plant-based dessert that’s perfect for any occasion!
Description: These bite-sized mango tartlets are bursting with exotic flavors from Southeast Asia, making them a perfect addition to your next dinner party or potluck. The flaky crust is made with almond flour and coconut sugar, while the creamy filling gets its richness from unsweetened coconut milk and silken tofu. Topped with fresh mango slices and a sprinkle of turmeric, these little gems will transport you straight to paradise!
Ingredients (makes 12 mini tartlets):
For the crust:
– ½ cup almond flour (use blanched if possible)
– ¼ cup unsweetened shredded coconut
– 1 tablespoon arrowroot powder
– 1 teaspoon sea salt
For the filling:
– 1 can (14 oz) full-fat unsweetened coconut milk
– ¾ cup water
– ⅓ cup + 2 tablespoons maple syrup (divided)
– 1/8 teaspoon ground cardamom
– 1 block extra firm tofu, drained and crumbled
– 1 tablespoon cornstarch
– pinch of salt
For the topping:
– 1 ripe but firm mango, thinly sliced
– 1 teaspoon grated fresh ginger
– 1 teaspoon grated lime zest
– 1/8 teaspoon cayenne pepper
Instructions:
1. Prepare the crust: In a food processor, combine the almond flour, shredded coconut, arrowroot powder, and salt until well combined. Add the cold coconut oil and process until the mixture resembles wet sand. Press the mixture into the bottom of a 12-cup muffin tin, creating an even layer about ⅛ inch thick. Bake for 10 minutes, or until lightly golden brown. Remove from the oven and set aside.
2. Make the filling: In a blender, combine the coconut milk, water, 2 tablespoons maple syrup, and cardamom. Blend until smooth. Pour the mixture through a fine mesh strainer to remove any solids. Discard the solids.
3. In a medium bowl, mash the tofu using a fork until mostly smooth. Whisk in the remaining 2 tablespoons maple syrup, cornstarch, and salt. Stir in the lemon juice and vinegar.
4. Divide the cooled filling between the prepared tartlet shells, smoothing out the top with a spoon. Place one slice of mango over each tart, arranging the pieces to cover the surface. Sprinkle the grated ginger, lime zest, and cayenne pepper over the mango slices.
5. Cover each tartlet tightly with plastic wrap and place them in the freezer for at least 2 hours, or up to overnight. This will help the filling set and solidify.
6. Direction: Once frozen, remove the tarts from the muffin tin using a small metal spatula. Transfer to a plate or serving dish and serve immediately. If desired, dust with additional grated coconut before serving. Enjoy!
Note: These tartlets can be stored in an airtight container in the freezer for up to 2 months. Thaw completely before serving.
Steps
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1
Done
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Prepare the crust: In a food processor, combine the almond flour, shredded coconut, arrowroot powder, and salt until well combined. Add the cold coconut oil and process until the mixture resembles wet sand. Press the mixture into the bottom of a 12-cup muffin tin, creating an even layer about ⅛ inch thick. Bake for 10 minutes, or until lightly golden brown. Remove from the oven and set aside. |
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2
Done
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Make the filling: In a blender, combine the coconut milk, water, 2 tablespoons maple syrup, and cardamom. Blend until smooth. Pour the mixture through a fine mesh strainer to remove any solids. Discard the solids. |
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3
Done
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In a medium bowl, mash the tofu using a fork until mostly smooth. Whisk in the remaining 2 tablespoons maple syrup, cornstarch, and salt. Stir in the lemon juice and vinegar. |
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4
Done
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Divide the cooled filling between the prepared tartlet shells, smoothing out the top with a spoon. Place one slice of mango over each tart, arranging the pieces to cover the surface. Sprinkle the grated ginger, lime zest, and cayenne pepper over the mango slices. |
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5
Done
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Cover each tartlet tightly with plastic wrap and place them in the freezer for at least 2 hours, or up to overnight. This will help the filling set and solidify. |
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6
Done
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Direction: Once frozen, remove the tarts from the muffin tin using a small metal spatula. Transfer to a plate or serving dish and serve immediately. If desired, dust with additional grated coconut before serving. Enjoy! Note: These tartlets can be stored in an airtight container in the freezer for up to 2 months. Thaw completely before serving. |
