Mouthwatering Mango Tart with Coconut and Lemon
Ingredients
Crust
- 1 1/4 cups GF white flour @earthfoodsme
- 1/2 cup almond flour
- 2 tbsp pure maple syrup
- 8 tbsp coconut oil
- 1/2 tsp vanilla bean extract
- A pinch of salt
Filling
- 600g mango puree
- 1/3 cup freshly squeezed lime juice
- 1/4 cup maple syrup
- 1 tbsp key lime zest
- 1 cup full fat coconut milk
- 2 tsp agar-agar powder
Preparation
Preheat oven to 180 ºC.
Grease your tart tin and set it aside.
Blend the ingredients for the crust in a food processor. Pulse it until you get a moist moldable
Bake crust for 15 mins or till it turns golden brown.
Place it on a wire rack to cool it as you prepare the filling.
Chuck in the ingredients of the filling (except mango puree, maple syrup & agar powder) into a saucepan. Allow the mixture to boil as you stir it slowly.
Next, add the agar-agar powder. Whisk it until the powder dissolves. Then add the maple syrup.
Continue to whisk the mixture as it boils. (30 secs)
Blend the filling with mango puree in a food processor until it combines.
Use a fine mesh sieve to strain the filling before pouring it into the crust.
Refrigerate the tart overnight to set.