Servings 6 servings
Ingredients
Moringa Tart Shells
- 1 cup of flour 120g
- 1 1/2 teaspoons moringa powder 5g
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup butter 56g
- 1 1/2 tablespoon cold milk
Mango Filling
- 1 large mango cut into cubes
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1/4 cup water
Instructions
- In a mixing bowl, measure out the flour. Then, remove 1 1/2 teaspoons, which will be replaced with the moringa powder
- Mix in the rest of the dry ingredients -- sugar and salt.
- Massage in the plant based butter until you get a crumbly consistency, like wet sand. Add the cold milk and combine until you get a cohesive ball.
- Allow the dough to rest for 5 minutes.
- While the dough is resting, make the filling by blending the mango, sugar, lemon juice and water together and boiling in a small saucepan at medium heat for 15 minutes until thicken. The mango puree will splatter while boiling so make sure to fully cover the sauce pan. It will be ready when it starts to stick to the bottom. Turn of the stove and cool down the puree in the fridge.
- Preheat the oven to 350°F
- In the meanwhile, roll out the dough until about 1/2 a millimetre thick. Cut out large circles with a large cookie cutter. Just need to cut a shape that is slightly larger than a mini muffin tin to accomodate for shrinkage after baking. As you place the cut out into the muffin tin, make sure to poke hole to allow steam to escape.
- Bake at 350°F for 12 mins until the edges turn slightly golden brown
- Allow the tart shells to cool down completely before filling with the mango puree
- Enjoy