Gluten Free Mango Tart

mango tart topped with thin mango slices arranged in a rose pattern over a golden crust

This Gluten-Free Mango Tart is as gorgeous as it is delicious. With a nutty almond flour crust, creamy mango passionfruit filling, and a picture perfect topping of fresh mango slices, it’s the perfect summer dessert for any occasion! Totally plant based, easy to make, dairy-free, and refined sugar-free, it's the perfect way to celebrate mango season.

Course Dessert

Cuisine American

Keyword dairy free, easy baking, easy tart recipe, gluten free, mango recipe, mango tart, plant based, refined sugar free, summer dessert

Prep Time 15

Cook Time 15

Chill Time 4

Total Time 4 30

Servings servings

Calories 359kcal

Author Jackie Akerberg

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

Instructions

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.

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