Mango Cashew Cream Tart [Food Processor Attachment] | Vitamix CA

Mango Cashew Cream Tart [Food Processor Attachment]

This tart is easy to make, and naturally vegan and gluten free.

Total Time2 Hours 30 Minutes 45 Seconds
Yield
8 servings
DifficultyIntermediate

Dietary Interests

Vegan, Vegetarian, Gluten-Free, High Protein, Mediterranean

Manage Preferences

Submitted by

Vitamix

Ingredients

2 cups 250 g almond flour
8 pitted dates
2 Tablespoons 30 ml melted coconut oil
1 cup 125 g roasted cashews
3 cups 530 g ripe mango, peeled, cut into chunks (about 2 mangos)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon kosher salt, optional

For the Crust:
2 cups 250 g almond flour
8 dates, pitted
2 Tablespoons 30 ml melted coconut oil
For the Filling:
1 cup 125 g roasted cashews
3 cups 530 g ripe mango, peeled, cut into chunks (about 2 mangos)
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon kosher salt, optional

Place the almond flour, dates, and coconut oil into the Food Processor Work Bowl fitted with the Multi-Use blade and secure the lid. Start the machine and allow to process for 45 seconds.
Spread the crust mixture into a 9" (23cm) prepared tart pan, pressing firmly to the bottom and sides of the pan for an even crust. Place into a preheated oven at 350°F and bake for 15 minutes, then remove and cool completely.
Place remaining ingredients for the filling into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed.
Blend for 45 seconds, using the tamper to press ingredients toward the blades. Remove the mixture from the container and place into the refrigerator to chill completely.
For assembly, take the chilled mango filling and spoon carefully into the center of the almond crust. Spread evenly and top with fresh sliced fruit, almonds, or other desired topping. Place in the refrigerator and allow to chill for 1-2 hours before cutting and serving.
Nutrition note: This tart is naturally gluten free thanks to the use of almond flour to create the crust.

Preheat oven to 350°F (175°C)
For the Crust: Fit the Food Processor with the Multi-Use Blade. Place the almond flour, dates, and coconut oil into the container and secure the lid. Start the machine and process for 45 seconds.
Spread the crust mixture into a 9" (23cm) prepared tart pan, pressing firmly to the bottom and sides of the pan for an even crust. Place in preheated oven and bake for 15 minutes, then remove and cool completely.
For the filling: Place remaining ingredients into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed.
Blend for 45 seconds, using the tamper to press ingredients toward the blades. Remove the mixture from the container and place into the refrigerator to chill completely.
For assembly, take the chilled mango filling and spoon carefully into the center of the almond crust. Spread evenly and top with fresh sliced fruit, almonds, or other desired topping. Place in the refrigerator and allow to chill for 1-2 hours before cutting and serving.

Nutrition

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