RECIPE: SUMMER MANGO BERRY TART

By Seasons to Share by Jacqueline Alwill on December 21, 2016 in Food

Summer brings out the best in people. It also brings out beach days and heavenly, delicious, nourishing desserts like this little beauty. The tart is a combo of teff (an ancient Ethiopian grain rich in calcium and iron), brown rice flour and arrowroot, with just a touch of sweetness from rice malt syrup. Topped with yoghurt or ricotta and any of your favourite summer fruits, it’s a cracking dessert that looks and tastes impressive, yet it’s super simple to whip together. It’s also gluten-free, sugar-free and vego friendly.

Ingredients (serves 8)

Tart

1 cup brown teff flour
1 cup brown rice flour
2/3 cup arrowroot flour
1 good pinch sea salt
5 tbsp cold coconut oil
6 tbsp iced water
2 eggs
3 tbsp rice malt syrup

Filling

1 1/2 cups ricotta, greek yoghurt or coconut yoghurt
2 tablespoons honey
1 pinch of vanilla

Topping

1 mango, sliced finely into segments
1/2 cup raspberries or berries of choice
1/4 cup pomegranate arils
Optional: edible flowers

Method

1. Preheat oven to 180°C and grease a 20cm tart tin with coconut oil.

2. Combine all dry goods (three types of flour) in a mixing bowl.

3. Whisk together the eggs and rice malt syrup, then fold in the flour. Add coconut oil and iced water, and knead all ingredients together well.

4. Cover the dough with glad wrap and rest in the fridge for half an hour, then remove from the fridge and roll dough out between two sheets of baking paper.

5. Remove the top sheet and press the dough into tart tin. Cover with baking paper, place baking weights on top and cook in the preheated oven for 20 minutes.

6. Remove from oven, take off baking weights and top sheet of baking paper, then return to the oven for 10 minutes to allow the tart to become slightly golden.

7. Once cooked, set aside and allow to cool.

8. To make the filling, whisk together the ricotta, honey and vanilla in a bowl. 9. Spread the filling over the base of the cooled tart.

10. Arrange mango, raspberries, pomegranate and edible flowers over the top of the tart and serve. The dish can be stored in the refrigerator for 2-3 days.