Vegan Mango Coconut Tart Delight
Ingredients
Crust
- 2 1/2 cups gluten free oat flour
- 1 cup almond meal
- 1/3 cup coconut oil
- 3-4 tbsp maple syrup
- 1/2 tsp vanilla bean extract
Coconut filling
- 1 can coconut milk
- 1 can, 360ml evaporated coconut milk @naturescharm
- 1/4 cup Pure maple syrup, or adjust to taste
- 2 tbsp cornstarch
- 1 tsp agar agar powder
Topping
- 3 large fresh mangoes & red currants
Preparation
Preheat oven to 180c. Grease a tart tin with coconut oil. Set aside.
In a food processor, add crust ingredients and pulse to combine. You should get a moist mixture that can be easily moulded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
Pour the coconut cream, evaporated milk, into a saucepan. Place pan on the stove on low heat. When the mixture becomes warm, add the cornstarch and agar-agar. Stirring constantly, cook until agar completely dissolves. Then mix in maple syrup. Allow to boil for approximately 60 seconds.
Pour mixture into cooled tart and refrigerate at least 4 hours to set. Garnish tart with mangoes and desired fruits.
