I may have gotten a new tart tin and was very eager to give it a spin.
This mango curd coconut condensed milk tart is a cinch to make. The crust is lightly baked, nutty and oatie, crumbly, yet sliceable, and the perfect vessel for the mango curd.
I’m obsessed with mango at the moment. I’m yet to find a nice ripe one in Ireland just yet this year, not that I’m under any illusion that they grow anywhere here! I’ve been milling into frozen mango…straight from the freezer in the evening. I just love the cool iciness of it and the chewy texture it takes on as it thaws. It’s also ideal for making tarts just like this one.
This recipe was of course created with my favourite Nature’s Charm coconut condensed milk. I also served up a mighty slice with some coconut whipping cream which was a match made in naturally sweet tropical heaven. It’s a taste of summer… which has to be just around the corner right!? I officially ordered a pair of Birkenstocks and plan on wearing them regardless of how warm it is… I’ll be attempting to pull of the sock and sandal look, tropical tart in hand, probably with a woolly hat on my head; the latter is partially because much like the rest of the country, I’m in major need of a hair appointment.
Mango Custard TartPrint Recipe
- **For the Base**
- 100g oats
- 100g walnuts
- 50g ground almonds
- 60ml maple syrup
- 60g vegan butter, melted
- Pinch of salt
- **For the Filling**
- 350g frozen mango chunks, thawed
- 60g cornstarch or arrowroot starch
- 60ml lime or lemon juice
- 150g Nature’s Charm coconut condensed milk
- 50g vegan butter or coconut oil
- **For Serving**
- Toasted coconut flakes
- Coconut cream or dairy free coconut yogurt
- Lime or Lemon Zest
Preheat your oven to 180C (350F).
Blitz oats and walnuts to a crumb in your food processor.
Mix together the oats, walnuts, ground almonds, maple syrup and melted coconut oil or vegan butter in a large bowl. Add a pinch of salt and mix.
Place mixture into a loose bottom 14 inch long tart tin, or an 8 inch round.
I start by placing it around the edges and then use the rest to fill in the base.
Prick the base all over with a fork and bake in the oven for 15 minutes. Remove and allow to cool.
Blend mango chunks to a puree in your food processor. Add in the coconut condensed milk and blend to combine.
Mix together cornstarch and lime juice in a bowl.
Add the mango puree, and coconut condensed milk to a pot over a medium heat. Once almost boiling, whisk in the cornstarch mixture and leave to cook and thicken for 8 minutes, whisk often.
If the mixture is at all lumpy put it through a fine mesh sieve and then return it to the pot. Add the vegan butter or coconut oil, whisk to combine.
Place filling into the baked base. Place a piece of cling film right over the top once it’s cool enough to touch and then place into the fridge for 2 hours to set.
Store tart in the fridge for up to four days.