Mango Tart
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Over the weekend, I realised we were out of fresh fruit.  Obviously right now, I can’t go just pop to the shops to get some as that would be an unnecessary trip out and I have an online shop arriving in the week.  I do always keep tinned fruit in the cupboard and absolutely love Biona Organic tinned products. I used three times the amount of ingredients below to make a large rectangular tart, however if you just want to make a basic 8inch tart, follow the recipe below.

First, preheat oven to 180 degrees C.  Grease a loose based tin with coconut oil, making sure you grease up the sides too.

Crust

1 cup Sharpham Park Spelt Flour

¾ cup Ground almonds

60g melted coconut oil

2 Tablespoons Maple Syrup

1 Teaspoon vanilla extract

Pinch of salt

Combine all the ingredients in by hand in a bowl until a dough is formed.  Press into the bottom of tin. Using a fork, prod a few holes here and there on the bottom of the base.  Bake for approximately 10 minutes checking after about 8 minutes.  It should turn a lovely golden brown.

Take out of the oven and place on a cooling rack (still in the tin) to cool.  Now make your filling.

Filling

2 Tins Biona Organic Mango in juice (use one entire tin including the juice and then use just the pieces from the second tin saving the juice for the topping)

½ cup cashews soaked overnight or in boiling water for a couple of hours

1 Tablespoon maple syrup

1/3 cup water

2 teaspoons coconut oil

1 teaspoon agar agar powder

In a blender, whizz up the mangoes, juice from the one tin with the soaked cashew nuts, maple syrup, and water.  In a saucepan, heat up the mixture, then add the coconut oil, allowing it to melt.  Add the agar agar powder and stir until the mixture starts to thicken.  Once thick, pour into your tart base and pop in the fridge to set.

Give it an hour or so, then make your topping

Juice of the other tin of mangoes

1 teaspoon coconut oil

1 teaspoon agar agar powder

Place all in a saucepan, heat up until sauce thickens, pour carefully over the cashew filling.  Leave in the fridge to set.