Easy Vegan Mango Coconut Fruit Tart Recipe | Delia.v Life
Mangoes are in season now and its tangy sweet taste makes them very ideal for pastries and desserts! They look especially exquisite on fruit tarts with their bright vibrant colour so we can't resist making some vegan Mango Coconut Fruit Tarts. Here, we are pairing it with a coconut creme patisserie as we find that the richness of it complements the mango perfectly. Such a classic combination, coconut and mango can never go wrong.
This Mango Coconut Fruit Tart Recipe is really easy and fun to make! The buttery tart crust requires only 4 wholesome ingredients and the coconut creme patisserie is smooth and creamy without the use of any eggs or dairy! Besides, traditional tart crust recipes uses a food processor to make the dough, but here all we need is a bowl and a fork. So, if hassle free recipes are your thing, you are at the right place!
A bite of this tropical tart will throw your taste buds back to beach days. Be sure to use super ripe and juicy mangoes for this one because the mango is the star ingredient in this recipe. To check if your mangoes are ripe, gently squeeze them. They should yield slightly, indicating soft flesh. Ripe mangoes will also give off a sweet aroma at their stem ends with traces of juices on its peel. If mango is not available in your area, feel free to use other fruits in season! That is what we like about this recipe, simple and versatile. A really great base for your imagination to run wild!
After making fruit tarts for so many years, we find that they are best eaten the day after it is made, straight from the chiller. This mango coconut fruit tart is no exception. The flavors just meld together overnight when traces of mango juice seeps into the creme patisserie and tart shells creating this amazing fruity buttery dessert. You've got to try it to believe it!
Tart crust: 130g Wholewheat pastry flour 30g Almond flour 60g Extra virgin coconut oil 60g Maple syrup Coconut crème patisserie 250g Coconut milk 25g Cornstarch 40g Raw sugar 1g Agar powder 1 tsp Vanilla extract 30g Vegan butter/Margarine Fresh mangoes, cubed Chervil leaves (optional)
Instructions: 1. Preheat the oven to 180°C. 2. To make the tart crust, mix all ingredients together in a bowl until a dough form. Do not over mix. 3. Press the dough into the tart pan and prick holes at the base using a fork. 4. Bake for 15 minutes or until golden brown. 5. To make the coconut crème patisserie, whisk all ingredients except the vegan butter together in a saucepan. 6. Heat the saucepan on medium heat while stirring constantly until the mixture thickens. Do not let the mixture boil. 7. Remove the mixture from heat and stir in the vegan butter until the crème patisserie is smooth and velvety. 8. Cover the crème patisserie and let it cool to room temperature. Refrigerate for at least 3 hours. 9. Scoop the crème patisserie into a piping bag. 10. To assemble the tart, pipe the crème patisserie into the tart crust. Fill the top of the tart with the cubed mangoes and chervil leaves.
We hope you like our Mango Coconut Fruit Tart recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!