Our Mango-Lime Tart is adorned with toasted pistachio nuts. The drizzle of velvety mango coulis adds a luscious sweetness, perfectly complementing the zesty lime. This tart is a perfect blend of sweet and citrusy notes, making it a sensory masterpiece!

Serves 10.

Crust Ingredients:

7 ounces (190g) Medjool dates

½ cup (45g) shredded coconut

1 cup (80g) gluten-free rolled oats

1 teaspoon Galaxy Dust

Filling Ingredients:

¾ cup (185g) mango (fresh, frozen, or 100% purée)

5 ounces (150ml) almond milk

2½ ounces (75ml) date syrup

2½ ounces (75ml) lime juice

½ teaspoon vanilla extract

3 tablespoons cornstarch

Coulis Ingredients:

½ cup (125g) mango (fresh, frozen, or 100% purée)

1 ounce (25ml) date syrup

1 tablespoon cornstarch

Topping Ingredients:

½–1 fresh mango, chopped
into fine cubes

10 blackberries

20 blueberries

25g pistachios, chopped

10 small mint leaves

1. Crust: Soak the dates into hot water for 5 minutes. Drain the water and place the dates in the blender with the shredded coconut, oats, and Galaxy Dust. Process until a dough is formed. Divide the dough into 10 pieces and press evenly into tartlet molds, covering the bottom and sides. Set aside.

2. Filling: Blend the mango and almond milk into a very fine purée and strain. Heat the mango and almond milk mixture with the date syrup, lime juice, and vanilla. Mix the cornstarch with little water, add to heated mixture and cook until thick. Pour into the lined tartlet molds and place in the fridge for few hours to set.

3. Coulis: Blend the mango to a purée, bring to a boil with the date syrup, and add the cornstarch diluted with little water. Cook to desired thickness.

4. Assembly: Mix the fine cubes of mango with little of the mango sauce and top the tartlets. Add one blackberry, two blueberries, and a mint leaf to each. To serve, place one tartlet on each plate, add a swirl of mango sauce, and sprinkle pistachio around the sides of the tartlet (as per photo).