Equipment
- oven, stove, 9" tart pan
Ingredients
Crust Ingredients
- 2 cups extra fine almond flour
- ½ cup tapioca flour, or cornstarch or arrowroot powder
- ¼ tsp sea salt
- 2 tbsp maple syrup
- 1 tsp Rodelle Pure vanilla extract
- ¼ cup water
Mango Tart Filling Ingredients
- ⅔ cup plain, unsweetened soy milk
- ⅓ cup orange juice
- 1 tbsp vanilla extract
- 3 tbsp tapioca flour, or arrowroot powder or cornstarch
- 2 tsp agar agar powder
- ⅛ tsp fine sea salt
- 2 tbsp maple syrup
- 10 oz St. Dalfour mango passionfruit jam
- 3 ripe mangoes, thinly sliced
Method
- Preheat oven to 350 degrees.
- In a medium sized mixing bowl, use a fork to combine the almond flour, tapioca flour and salt. Add in the maple syrup, vanilla, and water. Mix with a fork until a dough has formed.
- Transfer the dough to a 9" tart pan and use a rubber spatula or damp hands to press into the shape of the pan and flatten on the bottom and sides. Poke many times with a fork and transfer to the oven. Bake for 15-18 minutes until golden on the edges. Remove and set aside.
- Meanwhile, add the milk, orange juice, vanilla, agar agar, tapioca flour, and maple syrup to a medium saucepan and heat over medium heat until bubbly for about 3-5 minutes, stirring constantly to prevent sticking. Add in the jam and stir to combine for another 30 seconds.
- Immediately pour into the baked crust and place in the fridge for at least 4 hours, preferably overnight. Place in the freezer for a firmer tart. Remove from the fridge and decorate with mango slices, starting from the outer edges and working in a rose shape pattern. Chill until ready to serve.
Nutrition
Serving 1servingCalories 359kcalCarbohydrates 53gProtein 7gFat 15gSaturated Fat 1gPolyunsaturated Fat 0.3gMonounsaturated Fat 0.2gSodium 119mgPotassium 203mgFiber 5gSugar 36gVitamin A 902IUVitamin C 33mgCalcium 105mgIron 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
