Mango Cream and Berry Tartlets

A crunchy, delicious pastry tart (made without using wheat, flour or butter) filled with a dairy free mango cream made from soaked cashews, a little dry mango and vanilla. Dairy free, wheat free, guilt free and completely scrummy.

What you need (serves 4)

For the pastry:

35g coconut oil (plus a little extra for greasing the tins)
200g oat flour (or instant oats)
90ml maple syrup
1 tsp vanilla extract

For the mango cashew cream:

85g cashew nuts
40g dried mango
3/4 tsp vanilla extract
1 tbsp honey
Sea salt

What to do

  1. To make the pastry, melt the coconut oil and leave to cool for a few minutes. Combine all the ingredients in a bowl and stir with a spoon until well combined.
  2. Knead with your hands to allow the mixture to come together. Lay a large piece of cling film down and position the ball of pastry in the middle of it. Cover the top with another piece of cling film and then roll with a rolling pin.
  3. Place the mix into your tart tins and with your hands flatten it out across the base and sides.
  4. Bake for 10 minutes at 180°C. If you have baking beans pop them in the bottom of the tarts to stop them from rising at the base.
  5. Soak the cashews for three hours in double their volume of water with 1/2 tsp of salt. Discard the soaking water and rinse before using.
  6. Soak the mango in 350ml of water for one hour (or less if you want a thicker cream).
  7. Blend together the mango AND the water it has been soaking in along with the cashew nuts, honey and vanilla in a NutriBullet until smooth.
  8. Place a generous helping of the mango cashew cream into the tarts and top with fresh fruit.
  9. Serve with more fruit and more of the cream if you desire