Mesmerizing Mini Mango? Tarts
Ingredients
- filling:
- 1 cup mango puree
- 200 ml coconut milk
- 1/4 cup maple syrup
- 1 tbsp cornstarch
- 1/2 tsp agar
- tip: use 1 tsp agar for a firmer base.
- crust
- 1/2 cup gf white flour
- 1/2 cup almond flour
- 2 tbsp pure maple syrup
- 2-3 tbsp coconut oil
- 1/4 tsp vanilla extract
- a pinch of salt
Preparation
Preheat oven to 180 ºC and grease your tart tins. Set aside
Chuck the ingredients for the crust in a food processor. Blend and pulse until you get a moist wet sand-like texture
Bake it for 15 mins (or until it turns golden brown)
Let it cool on a wire rack
Boil coconut milk in a saucepan while stirring it slowly. Then add cornstarch and the agar powder
Whisk until they dissolve and then add maple syrup
Continuously whisk the mixture as it boils. (30 secs)
Blend creamy mixture with mango puree in a food processor until it combines
Strain the filling before pouring it into the crust
Refrigerate them overnight
