Gluten-Free Mango & Coconut Tart
Hi, I'm Sabrina from The Tomato Tart. Jerry and I have been working together in one form or another for quite a few years now and I'm happy to be guest posting on this awesome blog of his.
When I went gluten free a year and a half ago, I knew I wasn't going to give up baking. Keeping to my preference for wholesome real food ingredients, I taught myself how to bake gluten and grain free. These mango curd tarts with coconut macaroon crust are a perfect example of grain-free, paleo-friendly baking. Free of refined sugars and full of real food goodness, these tarts are an indulgence, but not a guilty-pleasure. Enjoy the flavors of sunny mango and rich tropical coconut in this simple dessert.
Ingredients
Instructions
Let's get ready! Preheat your oven to 350 degrees F, and grease a rectangular fluted tart tin (11x 4) with butter. You can also use small fluted tart tins or brioche molds for this recipe.
Thoroughly mix together the 3 cups coconut, 4 egg whites, 1/3 cup palm sugar, tablespoon vanilla extract, and teaspoon almond extract. Once you can squeeze a bit of the mixture into a ball and it sticks together, it is ready.
Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides. You can use a flat bottomed glass to even out the crust.
Bake the crusts at 350 degrees F for 25 minutes, checking in on them at 20 minutes as to not over-brown the coconut.
Add the 5 cups of mango chunks, 1/2 cup lemon juice, and 1/3 cup honey to a food processor and blend until completely smooth. Strain through fine mesh strainer.
Place a heat proof bowl over a pot of simmering water; making sure the bottom doesn't touch the water. Add the 8 tablespoons of butter to the bowl, and melt down about half way. Add mango puree and egg yolks and stir constantly for 10-12 minutes until the mixture has thickened to a creamy texture.
To assemble tarts, allow the crust to cool for at least 10 minutes before removing from the tart tin, then fill tart(s) with the mango curd. Refrigerate at least 2 hours or up to over night.
Top with fresh unsweetened whipped cream for a real treat.
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say ‘hella’ too much. Founder and creator of Cooking Stoned.
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Ingredients
Directions
Let's get ready! Preheat your oven to 350 degrees F, and grease a rectangular fluted tart tin (11x 4) with butter. You can also use small fluted tart tins or brioche molds for this recipe.
Thoroughly mix together the 3 cups coconut, 4 egg whites, 1/3 cup palm sugar, tablespoon vanilla extract, and teaspoon almond extract. Once you can squeeze a bit of the mixture into a ball and it sticks together, it is ready.
Using your fingers, simply press the mixture into the prepared tart pans, pressing it up the sides. You can use a flat bottomed glass to even out the crust.
Bake the crusts at 350 degrees F for 25 minutes, checking in on them at 20 minutes as to not over-brown the coconut.
Add the 5 cups of mango chunks, 1/2 cup lemon juice, and 1/3 cup honey to a food processor and blend until completely smooth. Strain through fine mesh strainer.
Place a heat proof bowl over a pot of simmering water; making sure the bottom doesn't touch the water. Add the 8 tablespoons of butter to the bowl, and melt down about half way. Add mango puree and egg yolks and stir constantly for 10-12 minutes until the mixture has thickened to a creamy texture.
To assemble tarts, allow the crust to cool for at least 10 minutes before removing from the tart tin, then fill tart(s) with the mango curd. Refrigerate at least 2 hours or up to over night.
Top with fresh unsweetened whipped cream for a real treat.