These flaky moringa tarts are the perfect vessel for mango. This recipe is perfect for a mango lover and even prettier to look at, making them the perfect summer show stopper with little effort. These moringa mango tarts are also dairy free, egg free and 100% vegan friendly. This recipe does not require any special equipment to make it even easier to achieve at home
Ingredients you will need for this recipe
For the tart shells
- All purpose flour
- Moringa powder: You can buy these at any health food store
- Plant based butter: I prefer unsalted so that you can control the amount of salt but margarine also works well
- Salt
- Sugar
- Cold milk: Cold keeps the crust flaky
For the mango puree
- Ripe large mango: One that is not overly sweet is actually preferred because any hints of tartness adds more flavour to the purée
- Lemon Juice: To help balance the sweetness of the mango
- Sugar: Extra sugar helps to further highlight the sweetness of the mango, especially if choosing a mango that is not fully ripe.
What is Moringa
The tarts get their vibrant green colour from moringa. Moringa is a family of plants indigenous to East Africa and India. It is touted as the miracle plant because it offers numerous benefits. I have done deep dives into moringa on this website and you can check out the recipes below for more details
Any substitutes for moringa you recommend
While moringa is prefered, you can easily substitute it for matcha which will give you the same vibrant green colour. The flavour will be a little less grassy and less bitter so that can be a great alternative for people.
How to pick the perfect mango
To balance all the flavours for this recipes, I recommend choosing a mango that is just ripe. It should be soft to the touch with some firmness. This level of ripeness is ideal because it is a sweet mango but the underlining tartness and a really nice depth of flavour that complements the moringa well.
How to make mango moringa tarts
- First combine the dry ingredients.
- Crumble in the plant based butter.
- Add the cold milk until the dough comes together
- Place the ball between two sheets of parchment paper and roll until thin. About 1/2 mm in thickness
- Cut with a large cookie cutter. Just need to cut a shape that is slightly larger than a mini muffin tin
- Stuff well oiled mini muffin tins with each crust cut out. Poke a few wholes with a fork to make it easier to mold the crust to the shape of the muffin tin hole
- Bake in the oven at 325°F for 12 minutes, or until the edges start to turn a light brown
- Blend the mango with the lemon juice,sugar and a little water and cook at medium heat for 15 minutes until most of the water evaporates and the puree starts to stick to the pot. Place in the fridge to cool down.
- Fill the moringa cups with generous dollops of mango puree. Garnish with fresh mango and moringa powder dusting.
How to store the mango moringa tarts
These are best stored in the fridge in one even layer. Eat within a week
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