Vegan mango tart

This is the perfect tart for summer time! deliciously refreshing and super easy to make !

Serving size : 1 small tart

INGREDIENTS

Crust

• 2 cups cashews soaked

• 1/2 cup of desiccated coconut

• Drop of vanilla

FIlling

• 1 can of coconut milk or 400ml thick coconut milk

• 1/2 cup of mango puree ( simply blend up the mango chunks)

• 1/4th cup of maple or raw honey ( FYI: you can add more or less depending on how sweet or less you want this tart to be)

• 1-1.5 tbsp of agar powder or vegan gelatin ( depending on what type of gelatine. Please read the instrucitons in the pack )

• METHOD

1. Blend the crust ingredients until it creates a thick sticky texture.

2. Now, press the crust into the tart pan using a spatula and refrigerate the crust while you make the filling.

3. Warm half of the coconut milk and add the gelatin powder and whisk until gelatin is completely dissolved.

4. In a different bowl, add the rest of the coconut milk,honey or maple and the mango puree and whisk to combine.

5. Add the gelatin mixed coconut milk to the mango honey mixture and seive through to get a very clear mango coconut mixture. I Sieved twice to get rid of the clumps.

6. Pour the gelatin mango mixture on top of the tart crust and refregirate over night or for 6 hours ( read the directions on your gelatin pack)

I added some chopped up fresh mango and splrinkled with desiccated coconut and enjoy !