Mango Orange Jelly Tart
Ingredients
Crust
- 1 3/4 cup regular flour
- 1/3 cup powdered sugar
- 100 grams dairy free buttery spread
- 1 tsp vanilla extract
- Pinch of salt
Filling
- 1 1/2 cups sweet mango (chunks)
- 1 1/2 cups freshly squeezed orange juice
- Juice of 1 lime (optional)
- 1 1/2 cups soy milk
- 1 tsp agar agar powder
Preparation
Crust
Place all ingredients in a food processor, pulse until everything is incorporated, but do not overmix.
Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, and shape it well.
Store it in the chiller for 15 minutes to firm up. Meanwhile, preheat your oven to 175 degrees Celsius.
Right before baking, pierce all over the bottom of the crust with a fork, then bake it for 20-25 minutes or until the edges become golden brown.
Remove it from the oven and let it cool on a wire rack while you make the filling.
Filling
Place prepared mangoes and orange juice in a blender, blend until very smooth, add in lime juice if using, and blend until well combined. Set aside.
In a small saucepan, add soy milk and agar agar powder. Cook mixture over medium low heat, stirring constantly, until agar agar has completely dissolved, about 8 minutes.
Off the heat, add in the juice, gently stir to combine well, then strain mixture through a fine mesh sieve to discard fiber and bubbles.
Gently pour it over the cooled tart shell, let it sit on the counter for 10 minutes, then transfer to the fridge to set.
