Anita’s Delightful Sweet fresh mango Gluten-free Tarts with a dairy-free Chocolate Creamy filling

You will love this recipe. A homemade  buttery chocolaty tart crust with almond flour, filled with natural oat cream and topped with refreshing pieces of mango and blueberries that creates a dessert almost too pretty to eat! Share the LOVE, enjoy!

Ingredients for the Crust

2 cups of almond flour

1/4 cup coconut oil, melted

2 eggs, beaten

2 1/2  Tablespoon brown sugar

1 tablespoon cocoa powder

pinch of salt

Preparation for the Chocolate Crust

1. Pre-heat oven to 375 grades Farenheit. Grease mini round tart rings of (2 inches)each with butter slightly. Set aside.
2. Use a large bowl, and mix together almond flour, sugar, cocoa powder, coconut oil, eggs and salt until well incorporated. Place dough over plastic wrap. Make the dough into a long log and wrap it with the plastic. Chill the dough for at least 30 minutes. Remove from fridge and sliced over plastic wrap amount of tarts for your molds.
3. Press dough into each mini round tart ring evenly. Using a fork prick the bottom of the tart crust 4 to 5 times so the crust won’t puff up. Bake until crust has crisp up. Allow to cool completely. Set aside.

Ingredients for the Dairy-free Oats Chocolate Pastry Cream

2 1/2 cups of oat milk

1 cup of coconut sugar

2 1/2 Tablespoon of corn starch

4 eggs, yolks

2 tablespoon of coconut oil

1 Tablespoon cocoa powder

1 Tablespoon of blueberry jelly or any other fruit of your choice dissolve into 1 teaspoon of water (brush top of fruits) for a glossy finish and for preserving the freshness.

Preparation for The Pastry Non-Dairy Cream

1. Pour oat milk into a medium size sauce pan.
2. Meanwhile, Use a bowl and whisk together eggs, coconut sugar, cocoa powder and coconut oil. Add cornstarch. Mix well. Set aside.
3. When milk starts to steam add 2 tablespoons of heated milk into egg mixture and whisk rapidly. Then, incorporate rest of egg mixture into the simmering milk whisking constantly till thickened.
4. Pour cream over a bowl covered with plastic wrap and chill for about 30 minutes.
5. Remove from fridge and assemble cool cream smoothing the top with a spatula. Arrange fresh mango pieces and blueberry in the center of each tart. (Use fruits of your choice)
6. Chill tarts for 30 -45 minutes before serving. Share and spread THE LOVE !