Summer time means more fruits , more mangoes and more tarts ! They’re not only good looking but very refreshing and filling. This one is made with very little sugar (only 2 tbsp of powdered sugar) in the crust , vanilla cashew nut cream cheese and you can top it with any fruit and nuts of your choice.
The base of this tart is very easy to make. it’s a crumbly and cookie-like pastry . A little powdered sugar is needed to give the base some sweetness but also make it more tender. The best part is, you don’t need any hand mixer neither rolling required.
If you have removable tart shells, it is better to use them. Otherwise you can either coat the tart shell with non sticky oil or place strips of parchment paper underneath the tart dough to remove it easier.
Another important trick to make tarts is to place dried beans or dried rice on the dough while baking so it wont elevate.
The pastry cream is made with cashew and coconut cream , sweetened with maple syrup and has a little of lemon to enhance the flavor. Refined coconut oil helps pastry to thicken when cooled so its preferable to pour the pastry cream into the baked and cooled tart shells before it sets . Once the pastry cream thickens, you can add your fruits and toppings of your choice.
How to make this tart (approximately 6 tartlets)
– 1 1/2 Cups All purpose flour (gluten free or regular)
– 1/2 Cup Vegan butter
– 2 tbsp powdered sugar
– 1 1/2 Cups cashews soaked in hot water for at least 3 hours
– 3/4 cup coconut cream
– 1/4 cup coconut oil melted
– 1 tsp vanilla
– 1/3 cup maple syrup
– 1 tsp lemon juice
1) Preheat oven to 180 degrees and spray non sticky oil to your tartlets . You can place parchment paper strips on them to make it easier to remove the tarts once baked
2) In a large bowl, mix together the flour, sifted powdered sugar and vegan butter. Use your hands to mix until no get no lumps of butter and its well combined.
3) The flour mixture should form a nice pliable dough. Add a tsp of water if needed.
4) Take around 1/4 cup of dough to fill the tart shells and press the dough into the pan . Poke the bottom several times with a fork.
5) place some dried beans or dried rice on a parchment paper then put it on top of the dough… this will not make the tart elevate when in oven.
6) Bake the tart for 25 minutes or until its golden then remove and keep outside for another 15 minutes until it cools down (remove the dried beans).
7) Prepare the pastry cream , place all ingredients in blender and blend until its completely smooth.
8) Pour the pastry cream into the cooled tart shells then put in the fridge for the cream to set for at least 30 min.
9) When ready, add fruits and topping of your choice