Pistachio and Mango Tart

Ingredients

Base

• 1 cup raw, unsalted pistachios
• 1 cup almonds, blitzed in the food processor
• ½ cup coconut flour
• ⅓ cup vegan butter, cold
• 2 ½ tbsp rice malt syrup
• 3 medjool dates, pitted

Vanilla custard

• 400ml coconut cream
• ⅓ cup almond milk
• ⅓ cup cornflour
• ⅓ cup plant-based condensed milk
• 1 ½ tbsp vegan butter
• 1 tbsp vanilla paste

Mango layer

• 100g cream cheese, room temperature 
• 500g mango flesh, room temperature
• 1 400g tin cold coconut cream 
• 1 ½ tbsp gelatin
• 1 tbsp plant-based condensed milk

Method

Base

1. Blitz all ingredients in the food processor until mixture resembles wet sand. 
2. Press mixture evenly into a greased tart tin and bake at 160℃ for 15 – 20mins. Rotate half way through to ensure even baking. Set aside to cool.

Vanilla custard

1. Whisk all ingredients together in a saucepan over medium heat until thick. Pour into prepared tart base and refrigerate until set.

Mango layer 

1. Mix 100g cream cheese with an electric mixer until smooth. 
2. Blend 500g mango using a blender and add to the cream cheese. Mix until combined. 
3. Scoop the thick part of the coconut cream into a saucepan, reserving ¼ cup of the coconut water from the bottom of the tin. 
4. Pour ¼ cup coconut water into a small bowl, and mix through 1 ½ tbsp gelatin. Allow to sit for 5 minutes. 
5. Heat coconut cream and 1 tbsp plant-based condensed milk until simmering. Turn temperature to low, and add the gelatin mixture. Whisk until gelatin has fully dissolved. 
6. Allow to cool to room temperature. Gradually pour into the mango mixture while mixing on a low speed.
7. When fully combined, pour over the custard base and refrigerate until set.