I recently had the honor of showing my parents around this new place we call home and it was a delight. Also a delight was making this coconut mango breakfast tart for my mom. Happy Mother’s Day Mom! Patting myself on the back here, but this tart checks all the boxes of light, creamy, tart, not too sweet, with a crumbly crust.
Vase | Peach Stems | Bay Leaf Stems | During | Dining Table Table | Art (digital download)
Recently I’ve to the conclusion that my body isn’t a huge fan of gluten so I’ve stepped onto the gluten-free boat. The one thing that hasn’t changed is my dedication to flavor and this tart is no different. Simple, whole ingredients combined in a thoughtful way make for a brunch your loved ones will remember.
Also, shoutout to perfectly ripe mangos that let me cut them so beautifully.
Also, I hope it goes without saying but Happy Mother’s Day to Jules. I really do love Julia and this beautiful life we’ve built together.
Make These Coconut Mango Breakfast Tart
Coconut Mango Breakfast Tart (contains tree nuts)
Breakfast can be tough for people with food allergies, but this is one that is friendly to many allergies and will make your friends and family feel like they aren’t missing out. Grain free, gluten free, dairy free, egg free – it’s subtly sweet, perfect mix of flavors, with a soft, crumbly crust.
Services: 8 pies
For the crust
- 3/4 cup almonds
- 3/4 cup walnuts
- 1/2 cup cashews
- 5 dates pit removed and discarded
- 1/4 cup hemp hearts hulled hemp seeds
- 2 tbsp honey
- 2-3 tbsp coconut oil
For the toppings
- 4 yellow mangos
- 4 tbsp toasted coconut
- mint leaves
Make & form the crust
Make the crust by toasting the almonds, walnuts and cashews in a dry pan over medium heat. Once browning starts, add the honey, toss to coat and remove to foil to cool.
In a food processor, combine the nuts with the dates and hemp hearts. Blitz to form a small crumb texture. Melt the coconut oil in the microwave and add it to the mix, blitzing again.
Press the nut mix into your tart pan, making sure it is pressed in tightly and evenly. Place in the freezer.
Assemble the tarts
Cut along the sides of the mango, avoiding the pit. This will give you 8 segments. Carefully peel each segment and slice thinly, keeping the slices in place. Fan the segments out evenly into desired shape.
Remove tart pan from freezer and carefully remove the crusts from the mold. Top each of the crusts with a couple tablespoons of coconut yogurt, and then carefully transfer the mango on top. Finish with toasted coconut and fresh mint. Chill in the fridge until ready to serve.