Peach and Mango No Bake Tart
Ingredients
Crust
- 1 1/4 cups shredded coconut
- 2 cups almond meal
- 1/4 cup coconut oil
- 1/3 cup rice malt syrup
- Pinch of salt
Filling
- 2 mangoes
- 2 yellow peaches
- Juice of 1 orange
- Juice of 1 lemon
- 2 tbsp maple syrup
- 1 can coconut milk
- 2 tsp agar agar
- 1 tbsp arrowroot powder
Preparation
Add almond meal, coconut and salt to a food processor and pulse until a flour is formed.
With the food processor running, stream in the rice malt syrup and melted coconut oil and process until a dough forms.
Press into a 9 inch tart tin and set in the fridge while you make the filling.
Blend mangoes, peaches, orange and lemon juice in a high speed blender or food processor until smooth.
Put the mixture in a saucepan with maple syrup, coconut milk and arrowroot.
Stir well and bring to a gentle simmer.
Once gently simmering, sprinkle in the agar agar and cook for 3 minutes whisking constantly.
Pour into the base, then set in the fridge for a few hours or overnight.
Top with sliced mango, peaches and blackberries.
