SUMMER MANGO BERRY COCONUT TART – The Brown Paper Bag

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SUMMER MANGO BERRY COCONUT TART

GF: DF: SF: V

Serves 6-8

Tart crust:

1/2 cup oats

1 cup spelt flour

1/4 cup coconut sugar

pinch sea salt

1/2 cup ghee, melted

1 teaspoon apple cider vinegar mixed with 1 tablespoon ice cold water

Filling:

3/4 cup coconut or vanilla bean yoghurt

Topping: fresh seasonal fruits of choice – mango, berries, passionfruit

Combine oats, spelt flour, coconut sugar and sea salt in a large mixing bowl and mix for approx 3 minutes. Gently pour in ghee and mix a further 2 minutes or thereabouts.Slowly pour in apple cider vinegar and water combination and mix a further 30 seconds. Remove dough from bowl, form into a ball, wrap in glad wrap and refrigerate for 1 hour. After 1 hour, remove the dough from fridge and roll on a floured bench top with a rolling pin until rectangular or circular in shape. Line the base of a tart tin with baking paper and press into the tin (we used a 15 x 30cm rectangular tin). Prick pastry with a few holes, then bake in preheated 180C oven for 25 minutes. Let pastry cool completely before topping with coconut or vanilla bean yoghurt and fresh seasonal fruit of choice.

Category

Sweet Treats

Tags

entertaining, healthyfamily, nutrition, recipes, seasonal, sugarfree, wholefoods

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