Mango Chocolate Tart
Ingredients
- 250 g all purpose flour
- a pinch of salt
- 3 tbsp unrefined cane sugar
- 1 tbsp coconut oil (cold)
- 115 g vegan butter (cold)
- 5-6 tbsp ice cold water
- for the filling:
- 1 very ripe mango
- 350 g dairy free white chocolate
- juice from half a lemon
- 1 tsp vanilla extract
Preparation
Place flour, salt, sugar, coconut oil and cubed vegan butter in a food processor and pulse a few times to help break down the butter. Then let the machine blend on medium speed while you gradually add in the cold water, one tablespoon at a time, until the dough comes together into a ball. Take it out of the food processor, wrap it in foil and let it cool in the fridge for at least 30 minutes
Preheat oven at 190°C. Take the dough out of the fridge and let it rest at room temperature for 10 minutes, then roll it out on a floured surface (in a thin sheet). Transfer the dough into a tart tin (mine was 24 cm, removable bottom), make sure it also covers the walls of the tin and trim the excess dough. Poke the dough with a fork in a few places so that it doesn't rise while baking and bake it for about 25-30 minutes (at 190°C). Take the crust out of the oven and let it cool completely before assembling the tart.⠀
Place the coconut milk in a small pot over low heat and let it heat up until it starts to bubble at the edges. Turn off the heat, add in the chunked chocolate, vanilla and lemon juice and whisk until the chocolate melts and everything is combined
Cut mango into small pieces and place them on the bottom of the baked crust. Pour over the filling and then place the tart in the fridge to set over night