Mango and macadamia tart

Mango and macadamia tart

By
From
Pana Chocolate, The Recipes
Makes
3
Prep
25 mins
Photographer
Armelle Habib, Chris Middleton

Satisfy your tropical desires with this super crunchy tart filled with creamy mango filling and topped with candied macadamia. Or opt for a totally nut-free tart with a coconut topper. Both are equally delicious, and remind us why island life would be magical.

Ingredients

Quantity Ingredient

Buckwheat tart shell

Quantity Ingredient
coconut oil, for greasing
160g desiccated coconut
60g activated buckwheat
60g cacao butter, melted
140ml rice malt syrup
3 tablespoons coconut sugar
4 teaspoons baobab

Mango curd filling

Quantity Ingredient
100g coconut butter
80ml coconut water
60ml coconut oil
110g fresh mango
2 teaspoons coconut nectar
70ml rice malt syrup
1/2 lime, juiced

Macadamia nut topper

Quantity Ingredient
25 macadamia nuts, halved
1 tablespoon maple syrup
pinch himalayan pink salt
3 pinches black sesame seeds

Coconut topper (nut-free option)

Quantity Ingredient
40g coconut chips
3 tablespoons desiccated coconut
30g maple syrup
25g coconut butter, melted

Equipment

Quantity Ingredient
3 11–12 cm tart tins
food processor
or high-speed blender

Method

  1. Grease the tart tins with coconut oil, and place baking paper on the base.
  2. To make the tart shell, place all ingredients in a bowl and massage the wet ingredients into the dry ingredients until well combined.
  3. Distribute the mixture among the tart tins, then press it in firmly and evenly.
  4. Refrigerate for 15 minutes so the shells can firm up a little before being removed from the tins.
  5. Keep the tart shells in the fridge until required.
  6. For the mango curd filling, blend all the ingredients in a high-speed blender until smooth.
  7. Divide the mixture into the prepared tart shells and keep refrigerated until serving.
  8. To make the macadamia nut topper, soak the macadamia nuts in the maple syrup and salt for 1 hour.
  9. Strain the nuts, then arrange them over three circles of baking paper the same size as the tarts. Sprinkle with the black sesame seeds.
  10. Dehydrate at 40°C overnight, then store in an airtight container at room temperature until needed.
  11. To make the coconut topper, combine all the ingredients in a bowl and massage the maple syrup and coconut butter into the dry ingredients.
  12. Arrange the mixture over three circles of baking paper the same size as the tarts.
  13. Dehydrate at 40°C overnight, then store in an airtight container at room temperature until needed.
  14. Assembly:

    Place the coconut or macadamia nut topper (or both!) over the tarts, then serve.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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