So, I just got back from two amazing weeks spent biking/eating my way across Ireland. The scenery was breathtaking, the people were some of the friendliest I've ever met--and the food? Well, let's just say it was worth biking over 300 miles for.
I would use the next few weeks to recreate some of the meals that I ate abroad. However, the Irish food I had (while delicious) was rather redundant. Basically, I tried every Full Irish breakfast I could get my hands on, and I also frequently indulged in Bacon and Cabbage, Bangers and Mash, and Beef and Guinness Stew. Don't worry, I will be sharing some version of these recipes over the next few blogs. But for today I am going to share something completely unrelated to my Irish foodie adventures.
With that said, let's talk gluten/dairy-free Mango Tarts.
Mango Tart Crust
- 1/2 cup dried or canned chickpeas
- 3 tbs coconut oil
- 1 tbs honey
Preheat your oven to 350° F.
To begin, you're going to need to drain and dry your canned chickpeas. If you are using dried chickpeas, then the process is a bit more involved, but better tasting in my opinion.
Put a half cup of dried chickpeas in a sauce pan and fill it with water until the chickpeas are completely submerged.
Bring the water to a boil, then remove the sauce pan from the burner, cover it, and let the chickpeas sit in the hot water for an hour.
After an hour has passed, add more water if there are chickpeas that are not fully submerged. Then put the sauce pan back on the burner and bring to a boil once more. Let the chickpeas boil until they are softened. You may check them periodically by removing one or two and cutting them in half. If there is a white circle in the center, then it's not finished cooking. However, if there's a consistent beige color all throughout, then you're good to go.
Once the chickpeas are cooked, remove the sauce pan from the heat, drain the liquid from the chickpeas, and set them aside to cool for a few minutes.
When the chickpeas are cool and dry, pour them into the food processor and run it until the chickpeas have formed a texture like that of corn meal.
At this point, add the coconut oil and the honey and process again until everything is well combined.
Press the mixture into a tart pan, a pie pan, or some sort of individual pastry apparatuses. (Yay for choices!)
Bake the crust in the oven for 10 minutes.
While the crust is baking/cooling, you may work on the filling.
Mango Tart Filling
- 1 large mango
- 1 can full-fat coconut milk
- 3 tbs powdered sugar
- 2 egg yolks (beaten)
- 3 tbs flour (use coconut flour to make this gluten-free)
Peel and slice your mango, and then place it in the food processor along with 5 tbs of the coconut milk. Add the powdered sugar as well.
Run the food processor until the mango, milk, and sugar are pureed and the mixture is smooth, creamy, and completely devoid of lumps.
Pour the mixture into a small sauce pan. Add the remaining coconut milk, turn the heat to medium, and stir slowly to combine the ingredients.
Once the mixture is steaming (not bubbling), whisk in the beaten egg yolks. Make sure you stir continuously while you are pouring the yolks in. Do the same thing with the flour.
Let the mixture cook for about 3-5 more minutes on medium-low heat (it shouldn't be boiling). then remove it from the heat and let it cool for about 5 minutes.
After the mixture has cooled in the pan for 5 minutes, transfer it to a glass or plastic bowl and allow it to cool for 15 more minutes.
Pour the filling into the pre-baked crust(s). You may need to allow for more cooling. I find it's best to chill the tart overnight for more cooling and thickening. However, you may eat it warm if you're okay with the filling spilling out. I'm not going to lie; I am totally okay with "ugly" dessert, so I definitely let my filling spill sometimes.
I drizzled dark chocolate over my mango tart, but you could add whatever you like or nothing at all. However you decide to dress your tart up, I hope you enjoy digging in to it. Also, be sure to let me know what you think, and check out my social media pages.