This mango tart with coconut cream is just awesome. It is easy to cook, so you won’t spend much time doing that. The tart does not contain sugar and gluten. It also looks great and you can be 100% sure that your friends and family will like it a lot!
- almond : 1.5 cup
- shredded coconut : 3 Tbsp
- salt : 1 pinch
- coconut oil : 2 Tbsp (melted)
- maple syrup : 3 Tbsp (or agave)
- coconut milk : 400 ml (fully fat)
- vanilla essence : 1 tsp (optional)
- mango : 2 piece (ripe)
Stages of cooking
Let’s start cooking the tart with the crust. Process 1.5 cup of almonds in a blender to give them the powder-like consistency.
Then process about 3 tablespoons of shredded coconut in the same way.
Take a deep bowl and mix almond powder, ground coconut, a pinch of salt, 2 tablespoons of maple syrup or agave and coconut oil. Stir the ingredients well to get smooth and dense mixture.
Now, take a tart pan and put the layer of crust on the bottom of it. Spread the crust across the bottom and sides with your fingers.
Bake in the pre-heated to 190 C (370 F) oven for about 10 minutes until the crust becomes light brown. Set the crust aside for about 30-40 minutes to let it cool down well.
Now, let’s cook coconut cream. With this purpose, put the coconut milk into the fridge for about 4 hours. Remember that it should be separated with the coconut liquid at the bottom and the cream on top. Spoon the cream into a deep bowl and whisk it well. Then add one tablespoon of maple syrup and vanilla extract. Whisk once again to get smooth cream.
The next step is spreading the coconut cream above the crust layer. Right after that, place the tart into the fridge.
Meanwhile, peel and slice two ripe mangos as it is shown on the photo.
Take the tart away from the fridge and arrange the slices of mango, overlapping them a bit. The largest slices should be placed from the outer edge.
Your mango tart should eventually look like this. Keep it in the fridge before serving to your guests. Enjoy!