Vegan Mango Chocolate Tart Dessert
Ingredients
Crust
- 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
Filling
- 1 very ripe mango
- 300 ml full fat coconut milk (from a can)
- 350 g dairy free white chocolate
- juice from half a lemon
- 1 tsp vanilla extract
Preparation
Crust
Place flour, salt, sugar, coconut oil and cubed vegan butter in a food processor and pulse a few times to break down the butter.
Blend on medium speed while gradually adding cold water, one tablespoon at a time, until dough forms a ball.
Remove dough, wrap in foil, and refrigerate for at least 30 minutes.
Preheat oven to 190°C.
Let dough rest at room temperature for 10 minutes.
Roll out dough on a floured surface and transfer to a 24 cm tart tin, covering the walls and trimming excess.
Poke dough with a fork and bake for 25-30 minutes at 190°C.
Cool crust completely.
Filling
Place coconut milk in a small pot over low heat and heat until it starts to bubble at the edges.
Turn off heat, add chunked chocolate, vanilla, and lemon juice, and whisk until chocolate melts and everything is combined.
Assembly
Cut mango into small pieces and place them on the bottom of the baked crust.
Pour over the filling.
Refrigerate the tart overnight to set.