No-Bake Peach and Mango Tart

Steps to make

1. 1

   Combine dry ingredients

   1 min
   

   In a food processor, add 1 ¼ cups desiccated or shredded coconut, 2 cups almond meal, and a pinch of salt. Pulse a few times until ground into a flour.

2. 2

   Add wet ingredients

   2 min
   

   With the motor running, stream in ¼ cup melted coconut oil and ⅓ cup rice malt syrup. Process until the dough forms.

4. 3

   Freeze crust

   30 min
   

   Press the dough into a 9-inch tart pan and place in the fridge to set.

5. 4

   Blend fruit and juice

   2 min
   

   In a blender or food processor, blend together 2 chopped mangos, 2 chopped yellow peaches, juice of 1 orange and 1 lemon until smooth.

6. 5

   Prepare filling

   5 min
   

   In a saucepan, combine fruit and juice mixture with 1 14.5-oz can coconut milk, 2 tablespoons maple syrup, and 1 tablespoon arrowroot powder. Stir until well combined and bring to a gentle simmer. Once simmering, sprinkle 2 teaspoons agar agar over and cook, stirring constantly, for 3 minutes. Let cool.

7. 6

   Transfer filling to tart crust

   2 min
   

   Transfer the filling to the prepared tart crust and smooth the top.

8. 7

   Chill

   4h
   

   Place the tart in the refrigerator to set for a few hours or overnight.

9. 8

   Serve

   

   Garnish with fresh fruit slices and berries if you wish. Slice and serve!