Desserts Vegan Mango and Coconut Tartlets
Makes : 18
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 120ml apple and mango juice
- 2 lemons, zested and juiced
- 100g caster sugar
- 200g coconut milk
- 2 tbsp cornflour
- 3 sheets filo pastry
- 1 tbsp vegetable oil
- 50g coconut yoghurt
- 18 raspberries
Nutrition
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Method
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Preheat the oven to 200°C/fan 180°C/ gas mark 6.
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Tip the apple and mango juice, lemon zest, juice and sugar into a saucepan with the coconut milk and set over a medium heat. Bring to the boil then stir in the cornflour and simmer, stirring constantly for 2-3 minutes until thickened.
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Remove and decant into a bowl, cover the surface with cling film and set aside to cool. When cool, transfer to the fridge until needed – this will keep for 7 days in a sealed container.
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Meanwhile, layer the filo sheets on top of each other, spraying with oil in between. Cut the stack into 18 pieces – so you have 18 stacks of 3 sheets. Layer 3 up at a time, making sure that they are all slightly overlapping so you have a pointed star shape.
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Place them all into the holes of 2 shallow 12 hole bun tins and press down lightly so the edges stick up. Place in the oven to bake for 8-10 minutes until golden brown and crispy.
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Remove and allow to cool. These can be kept in an airtight container for 3-4 days.
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Either pipe the mango curd into the tartlets, or use a spoon. Top with a tiny spoonful of coconut yoghurt and a raspberry before serving.
