Summer is approaching and what better way to indulge than these tangy delicious tartlets. We love this recipe by GutsyFerments

Ingredients:

Tart Filling

• 1 1/2 cups fresh mango purée
• 1 1/2 cups coconut kefir
• 1 lime, juice & zest
• 1 1/2 tbsp grass fed gelatin (or agar for vegan option)

Cassava Flour Shortbread Crust

• 2 cups cassava flour  (I recommend the one by three spades)
• 175 g butter or coconut oil, cold & cubed
• 1/2 tsp sea salt

Instructions:

Tart Filling:

Step 1

To ferment the mango coconut kefir first, blend up mango purée , coconut kefir, lime juice and zest till smooth. Pour into a jar and lid tightly. Leave to ferment at room temperature for 12-24 hours or until bubbly.

Step 2

When the kefir is ready, dissolve 1 1/2 tbsp gelatin in a small pot with 3 tbsp water. Allow to bloom for 5 mins.

Step 3

Warm on the stove, until all the gelatin granules have dissolved.

Step 4

Once more pour the jar of mango kefir into the blender and add gelatin mixture. Blend till smooth. Set aside and make the crust.

Cassava Shortbread Crust

Step 1

Preheat the oven to 180C. Line a muffin tray with cupcake liners.

Step 2

Combine cassava flour, butter and sea salt together in a medium mixing bowl.

Step 3

Rub the butter into the flour with fingertips until the pastry comes together into a dough. The dough should come together without the addition of liquid. If it's too dry, add a bit more butter.

Step 4

With clean hands, roll walnut size balls and place each ball into each muffin cup.

Step 5

Press the dough evenly into the muffin cup. Poke each crust with a fork a couple of times before putting them into the oven.

Step 6

Bake for 20 minutes or until golden brown. The crust will harden as it cools. Allow to chill for 30 minutes before assembling.

Assembly

Step 1

Carefully pour the mango kefir mousse into each tart. Then transfer to chill in the fridge.

Step 2

To serve, decorate with activated granola & frozen raspberries.

Enjoy xx