Easter tarts with mango topping. These Summery gluten- and lactose free tarts with a mango/coconut topping to make this Easter even more festive.
Easter is almost here again, I used to look forward to it a lot, but I must admit that I had almost forgotten about it this time. We don’t do much with Easter so you automatically forget it more easily than when you have a lot of obligations. Like you do at Christmas for example. Jens also needs to work on the second day of Easter so that also makes it less special. Besides that I do have a super long weekend of 4 days and I am looking forward to that a lot.
The weather is supposed to be really good as well so I think I will be in the garden a lot of the time. And I might even make a nice Easter breakfast for the two of us. If you do have family and friends over and have a nice Easter brunch these tarts are perfect to make. Also delicious with a cup of coffee of tea of course. So I don’t have very exciting plans, but we are visiting my parents in law Sunday. Which is a coincidence, because Jens doesn’t have to play soccer because of Easter. And in the evening we are eating at my parents to celebrate my sisters return from her holiday.
Preparation time: 10 minutes
Baking time: 15 minutes (+ 15 minutes cool down)
Amount: 7 tarts
- Mixing Bowl
- Food processor
- Muffin tin
- 15 grams coconut oil
- 75 grams gluten free oatmeal
- 3 grams baking soda
- 3 grams cinnamon
- 25 grams honey
- 35 grams cashews
- 1 egg
- 1/2 mango
- 100 grams coconut yogurt
How to make it?
Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Let the coconut oil melt slowly on low heat fire. In the meantime mix the oatmeal, baking soda and cinnamon in a mixing bowl or the bowl of your mixer.
Add the coconut when it has melted.
Chop the cashews, I did this with the food processor.
Add them also to the mixing bowl with the oatmeal mixture. At last add the egg. Mix all ingredients into a whole in the mixer or with a spoon in the mixing bowl.
Grease the molds with some coconut oil or butter. Grab a big table spoon of batter per mold and fill them.
Make sure the bottom is as thin and flat as possible and the edges are nice up. This is important to prevent the topping from running off.
Peel the mango and cut as close to the seed as possible. Make sure as least pulp as possible gets wasted.
Put the pulp in the food processor and add the coconut yogurt to it.
Mix into a firm topping.
At last divide the topping over the bottoms. Put in the fridge to harden and enjoy.
Optionally you can divide some grated coconut on top of the tarts.
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