Raw mango and coconut tart
This tart is raw, dairy and egg-free and is made with the luscious taste of mango making it a very festive dish that is gluten free.
You will need a food processor for both the base and filling.
- Prep Time: 15 minutes
- Cook Time: no cooking
- Total Time: 4 hours 15 minutes including setting time
- Yield: two individual tarts
- Category: Vegan
- Method: raw
- Cuisine: Modern Australian
Ingredients
Ingredients – Base
4 Medjool dates, deseeded
30 g desiccated coconut
30 g macadamias
1/4 tsp ground cardamom
Ingredients – Filling
200 g mango flesh (approx. the flesh of one medium mango)
130 g coconut oil (or 2/3 of the weight of the mango flesh)
1 tsp vanilla paste
3/4 tsp ground cardamom
Ingredients – Decoration
10 raspberries
40 pepitas
Instructions
Base
Grease and line two 10 cm springform cake tins.
Place all ingredients in a food processor and chop till coarse sand texture is achieved. The mixture should be just starting to clump together.
Divide the mixture between the two cake tins and press firmly into the tin to form an even base.
Place in the fridge to firm up while making the filling.
Filling
Place all ingredients in a food processor and blend till very smooth.
Divide the fill evenly between the two prepared bases. Tap tins on the bench to level filling and cover and place in the fridge for 4 hours till set.
Just before serving remove from the fridge and release tarts from tins and remove the lining paper.
Place on serving plates and decorate with raspberries and pepitas. Placing 5 raspberries around the edge of the tart and 4 pepitas around each raspberry to form the leaves of a flower.
Notes
The tart needs a good 2 hours in the fridge to set.
Notes
The tart needs a good 2 hours in the fridge to set.
Keywords: vegan dessert, Gluten free, raw tart
Find it online: https://carolinerowe.com/raw-mango-and-coconut-tart/