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Festive Mini-Mango Fruit Tart

Prep Time

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Cook Time

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Servings

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Recipe submitted by Emily Kyle

Ingredients

For Tart Crust

15 dried, pitted medjool dates
2 tablespoons unsweetened shredded coconut flakes
3/4 cup raw, unsalted cashews
1 tablespoon coconut oil, melted

For the Mango Cream

¾ cup homemade coconut milk yogurt
¾ cup fresh mango

For the Fruit Topping

1 cup freshly sliced mango
½ cup fresh blueberries
½ cup fresh raspberries
½ cup fresh blackberries

Optional Mango Glaze

1 tablespoon mango preserves
1 teaspoon water

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Instructions

Preheat the oven to 350 degrees F.
In a food processor, pulse together the medjool dates, cashews, coconut flakes and coconut oil until a fine consistency is achieved.
Remove the date mixture and shape the crust on the bottom and up the sides of a tart tin pan.
Bake for 15 minutes. Remove from the oven and allow to cool completely before removing the crust from the tin.
In a blender or food processor, combine the yogurt and fresh mango. Blend until completely smooth.
Pour the mango cream mixture into the date crust and return to the refrigerator to set for 20 minutes.
Top with fresh mango, raspberries, blueberries and blackberries.
In a small bowl, combine the mango preserves and water. Microwave for 20 seconds and then stir well.
Gently brush over the fruit tart to create a mango glaze.
Serve immediately or refrigerate until ready to enjoy.

Categories: Desserts