Coconut, mango and cardamom tart
| Serves: | 8 |
Ingredients
- 4 Cardamom pods, seeds crushed and pods discarded
- 1 tsp Gelatine powder
- approx. 500 g Mangoes, peeled and thinly sliced
- approx. 600 g whole mangoes for Fresh mango pulp
- 2 Tbsp Coconut oil, plus extra for greasing
- 3/4 cup whipping cream
- 2 lime, zested
- 7 tbsp maple syrup
- 5 Tbsp maple syrup
- 2 tbsp desiccated coconut
- 1/2 cup ground almonds
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 180 °C.
- Grease a 23 cm diameter tart tin with coconut oil.
- For the crust, mix all the ingredients (2 Tbsp coconut oil, 300 g ground almonds, 150 g desiccated coconut and 5 Tbsp maple syrup) in a food processor until just combined. Add 1 – 2 tablespoons of water if the dough is very dry. Chill for half an hour.
- Press the chilled dough into the tart tin to form an even crust. Chill in the freezer for 10 – 15 minutes.
- Line the tart crust with baking paper and fill with baking beans. Bake blind for 20 – 25 minutes until the edges have lightly browned. Allow to cool.
- For the filling, purée the mango pulp (400 ml), maple syrup (2 Tbsp), lime zest (2 limes) and cardamom (4 pods).
- Place 1/4 of this mixture in a heatproof bowl and sprinkle the gelatine over it. Place the bowl over a pan of simmering water and whisk until the gelatine has completely dissolved. Mix it with the rest of the purée and set aside.
- Whip the cream until stiff peaks are formed.
- Gently fold the mango purée into the cream.
- Place the bowl of mango filling in the freezer for 45 minutes, stirring occasionally. The filling should thicken.
- Spoon the filling into the baked tart shell and chill for at least 5 hours.
- To serve, top with sliced mango (approx. 500 g).
You could enjoy this recipe too
Buy the ingredients
Add to Cart