No Bake Peach and Mango Tart with Almond Crust
(31)
"A delicious gluten free, dairy free and refined sugar free tart: almond crust, layered with a creamy mango and peach custard and topped with more mango, peach, cherries and blackberries."
-- @marinadwright
Recipe

Details

Prep time 45mins
Serves or Makes: 10

Recipe

CRUST

  • 1 1/ 4 cups dessicated or shredded coconut
  • 2 cups almond meal
  • 1/ 4 cup melted coconut oil
  • 1/ 3 cup rice malt syrup
  • 1 pinch salt

CRUST

Method

  • Step 1

    Add almond meal, coconut and salt to a food processor and pulse until a flour is formed.

  • Step 2

    With the food processor running, stream in the rice malt syrup and melted coconut oil and process until a dough forms. Press into a 9 inch tart tin and set in the fridge while you make the filling.

FILLING

  • 2 mangos, peeled and chopped in 1-inch cubes or smaller
  • 2 yellow peaches, pitted and chopped
  • 1 orange, juiced
  • 1 lemon, juiced
  • 1 14.5 ounce can coconut milk
  • 2 tablespoons maple syrup
  • 2 teaspoons agar agar
  • 1 arrowroot powder

FILLING

Method

  • Step 1

    Blend mangoes, peaches, orange and lemon juice in a high speed blender or food processor until smooth.

  • Step 2

    Put in saucepan with maple syrup, coconut milk and arrowroot. Stir well and bring to a gentle simmer. Once gently simmering sprinkle in the agar agar and cook for 3 minutes whisking constantly.

  • Step 3

    Pour into base, then set in the fridge for a few hours or overnight.

TOPPINGS

  • 1 mango, peeled and sliced ¼-inch thick
  • 1 yellow peach, thinly sliced, for garnish
  • 1/ 4 cup blackberries
  • 1/ 4 cup cherries

TOPPINGS

Method

  • Step 1

    Top the tart with sliced mango, peaches, cherries and blackberries. Enjoy!