I tend to get really carried away with using banana in a lot of my sweet recipes, banana is really versatile and works so well to replace eggs in a lot of recipes, that being said I know I can’t have banana tasting everything (despite my best to try and make it so) and of course some people don’t like bananas, so that led me to exploring other fruits. Mango is one of my favourite exotic fruits, it’s so juicy and full of flavour so I decided if I was going to branch out from banana mango was the way to go. I used to love fruit tarts when I was growing up, so i wanted to make my own, instead of using normal gluten free flour I chose to use coconut flour to make it completely grain free and low carb!

This fruit tart worked perfectly and has become one of my summer favourites! it’s really zesty and flavoursome!

you can play around with a few of the ingredients, for instance if you are not vegan you can use normal eggs or psyllium husk egg as a replacement instead of flax seeds. You can also use normal sugar instead of stevia, and normal icing sugar instead of stevia icing sugar replacer, This is the recipe I used making it free from added sugar and vegan.

If using stevia icing sugar, I recommend using Sukrin, though I have seen recipes online to create your own if you’re feeling creating. You can buy Sukrin products from lots of places on the internet and grab a good deal!

In my recipe I use VEGE-GEL which is a vegetarian version of gelatine, you can find it in most super markets.

You will  need:

Ingredients for the pastry:

  • coconut flour-1 full cup,
  • coconut oil- half a cup,
  • 4 tablespoons of coconut milk or another alternative,
  • 3 tablespoons of water,
  • half a vanilla pod, or 1 teaspoon of vanilla extract,
  • half a teaspoon xanthum gum,
  • 3 flaxseed eggs, (3 tablespoons of flaxseed, 9 tablespoons of water)
  • 4 tablespoons stevia,
  • 1.5 desert spoons almond butter,

Ingredients for the filling:

  • 1 pack of vegetarian gel,
  • 2 very ripe mangoes, (peeled and cut off from the stone)
  • 3 tablespoons of any vegan milk substitute- I used coconut,
  • 2 tablespoons of desiccated coconut, (optional)
  • 4 strawberries,
  • 2 teaspoon icing Sukrin,
  • half a vanilla pod.

Method:

  1. preheat the oven to 200 degrees C or gas mark 200 or gas mask 6. Grab your flan baking dish, or the dish you will be baking your pastry in and use a little butter to grease the pan up ready for baking.
  2. in a large mixing bowl combine all your dry ingredients; coconut flour, xanthum gum, stevia and vanilla pod. (if using vanilla extract save this until you mix your liquid ingredients together) Next add your flax seed egg, milk and coconut oil mix really well, until all ingredients are well combined.
  3. Once you these are well mixed together add in your almond butter, make sure that you keep combining and that the almond butter is truly mixed in. Once you’ve mixed the almond butter in a tablespoon at a time add in the water making sure you’re mixing the water in each time thoroughly.
  4. Now your mixture is well mixed it should be dough like. Turn your dough into a ball and then pop it in the middle of your pastry dish, push the dough down and using your finger tips and the fist of your hand push the dough out until it evenly spread out across your dish and up the sides to form a crust. if you have any excess you can cut it off around the top with a knife making the crust top edge neat and tidy.
  5. You now need to pop your pastry into the oven to bake for approximately 10-12 minutes. You will not be baking your pastry again, so bring your pastry out when it looks lightly golden and leave too cool at room temperature.
  6. whilst your pastry is cooling, pop your mango pieces into a blender along with 2 teaspoons of coconut milk and 1 teaspoon of your Sukrin icing and blend on high speed until well combined.
  7. Next In a jug or cup you’re going to need to mix up your vegetarian Gel, follow the instructions on the packet. Once the Vege-gel is ready mix in your mango mixture along with your desiccated coconut if you are using it and quickly pour the mixture into your baked coconut pastry.
  8. back in your blended pop in the left over ingredients; 4 strawberries, vanilla, 1 teaspoon of coconut milk and 1 teaspoon of Sukrin icing blend until well mixed, then drizzle your mixture in any pattern you desire over the top of your mango tart. This makes the tart look really colourful and super pretty. Once this is complete pop your tart in the fridge to let the Vege gel set. Leave for 5-6 hours to set or over night for the best results! Then enjoy however you wish!