Creamy Vegan Mango Tart for Easter
Ingredients
Crust
- 10 pieces of digestive biscuits
- 3 tbsp melted butter
- 2 tbsp water
- 1 tbsp agave syrup
Filling
- 250 g frozen mango
- 4 dl whip cream
- 1 dl sugar
- 1 tsp lemon juice
- 1 tsp agar agar
Preparation
Preheat the oven to 200 degrees.
In a food processor, blend the digestive biscuits, melted butter, water, and agave syrup until you get a crust-like texture.
Press the crust mixture into a tart form and bake in the preheated oven for 8 minutes. Once done, let the crust cool down.
Defrost the frozen mango and add it to a food processor along with 0.5 dl of whip cream. Blend until smooth.
Transfer the mango and cream mixture to a pot, and add the remaining whip cream, sugar, and lemon juice.
Heat the mixture on high heat while stirring. When the filling starts to boil, add the agar agar and continue whisking for about 3-4 minutes.
Pour the mango filling into the cooled crust in the tart form.
Allow the tart to set in the refrigerator for a few hours or overnight.
Once set, the creamy mango tart is ready to be enjoyed!