Raw Tropical Mango, Banana & Passion Fruit Tarts with Hazelnuts
Equipment
- 4x tart tins 3.5" dia
Ingredients
Base
- 1 cup hazelnuts
- 1 cup soft Medjool dates
- 1 TBSP pure Maple syrup optional but will help to stick mixture together better
- 2 TBSP water
Filling
- 1 ripe mango flesh only
- 1 large ripe banana peeled
- 2 spoonful's thick coconut yoghurt
- 1 spoonful coconut flour only add at the end if the filling mixture needs thickening
Topping
- 2 passion fruits
Instructions
- You will need 4x tart tins 3.5" diameter
- Place all of the base ingredients into a food processor and process for 1-2 mins until it starts to stick together.
- Split the base mixture equally between the 4 tart tins and press down using the under-side of a spoon and spread evenly until compact, ready for filling. Place in the fridge to set while you make the filling.
- Wash out the food processor jug then place all of the filling ingredients (excluding the coconut flour) and blitz until smooth. Add the coconut flour if the mixture is too runny (this might happen depending on how ripe your mango and banana is). Process again until smooth.
- Remove the tart bases from the fridge and spoon on the filling mixture, spreading evenly.
- Chop the passion fruits in half then spoon the passion fruit on top of the tarts before placing in the fridge to set for about 1 hour.
Notes
These tarts are best eaten on the day of making.
You can eat the tart before chilling but they might be a bit fragile so be careful when removing them from the tart tins.
For easy removal from the tart tins, place them on top of a small glass or jar and gently push down until the tart top starts to come loose, then carefully remove the tart.
Tried this recipe?Let us know how it was!