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Gluten Free Vegan Mango and Marzipan Tart

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Gluten Free Vegan Mango and Marzipan Tart
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 4 h. 10 min.
Ready in
Calories:
427
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie427 kcal(20 %)
Protein8.28 g(8 %)
Fat21.77 g(19 %)
Carbohydrates55.82 g(37 %)
Sugar added10.4 g(42 %)
Roughage7.11 g(24 %)
Vitamin A242.99 mg(30,374 %)
Vitamin D0 μg(0 %)
Vitamin E10.31 mg(86 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.02 mg(17 %)
Vitamin B₆0.27 mg(19 %)
Folate97.23 μg(32 %)
Pantothenic acid0.47 mg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C91.36 mg(96 %)
Potassium396.12 mg(10 %)
Calcium104.28 mg(10 %)
Magnesium104.07 mg(35 %)
Iron1.66 mg(11 %)
Zinc0.27 mg(3 %)
Saturated fatty acids6.82 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
For the crust
1 ½ cups
1 pinch
¼ teaspoon
½ teaspoon
ground cinnamon
1 ½ teaspoons
3 tablespoons
1 tablespoon
1 tablespoon
For the filling
4
Mangoes (peeled and roughly chopped)
¼ cup
½
lemon (juice)
1 pinch
2 tablespoons
2 tablespoons
2 tablespoons
To decorate
3 tablespoons
1
unwaxed Lime (grated zest)

Preparation steps

1.
For the crust: Heat the oven to 180°C (160°C fan) 350°F gas 4. Grease a 23cm|9" flan dish or tin.
2.
Stir together the almonds, salt, bicarbonate of soda and cinnamon in a mixing bowl.
3.
Stir together the almond extract, oil, maple syrup and water.
4.
Add the oil mixture to the dry ingredients and stir until thoroughly combined.
5.
Turn the dough into the tin. Using your fingertips, press the dough evenly into the the base and sides of the dish or tin.
6.
Bake for 20-25 minutes until golden brown. Cool completely in the tin.
7.
For the filling: puree the mangos, lemon juice, sugar and salt in a food processor until smooth. Put into a pan.
8.
Dissolve the cornflour in the water, stirring until smooth and add to the puree.
9.
Heat, stirring constantly, for 7-10 minutes, until it starts to bubble and thicken. Remove from the heat and cover the surface with cling film (to avoid forming a skin) and leave to cool completely.
10.
Whisk in the yoghurt and spoon into the crust, smoothing the top. Chill for 2-3 hours until the filling is firm.
11.
Decorate with soya yoghurt and lime zest.