Whole Wheat Crusted Mango Rum Tart

It’s mango season here in India, and after so many years of being away and missing this time of year, I’m in absolute mango-heaven! Here’s a recipe that really embraces the rich fullness of mangoes, while also being relatively healthy thanks to the whole wheat crust factor.

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Serves: 1-2

For the Crust:

  • 1 ¼ cup whole wheat flour
  • 1/4 tsp sea salt
  • 1/3 cup coconut oil
  • 1/4 cup cold water
  • Date syrup/maple syrup/Brown sugar if you’d liked to sweeten the crust.

Adapted from Natural Thrifty

Directions:

Note: Before starting the crust, complete step 1 of the filling.

  1. Mix all the dry ingredients and coconut oil. I used my hands, but a mixer is fine too. If you chose to use a sweeter, add that in as well.
  2. Slowly add in the water.
  3. Once you have a slightly sticky dough ball, you can stop adding water.
  4. Roll out the dough on a rolling board or wax paper.
  5. Once it is more or less even and round, transfer the flat dough into a greased pan.
  6. Make sure to poke holes with a fork through the centre, so that your crust doesn’t bulge while baking.
  7. Bake at around 230 degrees Celsius for 10-15 minutes, until it turns a beautiful golden brown. Keep aside.

For the Filling:

  • 1 fresh ripe mango (chopped)
  • 1 tbsp. fresh lime juice
  • 1/8 cup brown sugar
  • 1/4 tbsp. cornstarch
  • 1/4 tbsp butter
  • A pinch of salt
  • 2-3 tbsp dark rum
  • 1 tsp cinammon powder

Directions:

Mix the lime juice and a little less than half the brown sugar into the mangoes. Set aside and work on crust (see below).

  1. Once the crust has been put to bake, drain the mangoes, keeping the syrup.
  2. Add water to the syrup, so that the mixtures makes approximately 1/3 cup in total.
  3. Transfer the mixture onto a low flame, and add in the cornstarch and remainder of the sugar, stirring constantly.
  4. Add the rum. You can always add more if you’d like it stronger.
  5. Blend in butter, cinnamon and salt.
  6. Lastly, mix in the chopped mango
  7. By now, your crust should be baked and ready.
  8. Pour the filling into the crust, and you’re done!
  9. Keep cool till serving, or just eat it fresh!

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