When I decided to launch a new website, I promised myself I’d try to learn a new skill every single week.
Seeing my Instagram feed awash with colourful, beautiful avocado, mango and even strawberry roses, this was the first thing I pledged to do. Unfortunately, my hands aren’t all that delicate, and what looked easy on YouTube tutorials was pretty messy and fiddly…
I have man hands. Giant man hands.
Anyway, I persevered, and then decided I needed something to display my (not-so-perfect_ craftsmanship. These tartlets are the result…
Made using a gluten-free almond pastry, then topped with a delicious lime cashew cream, the mango rose finishes things off perfectly. They’re almost – almost – too pretty to eat. But not quite…
Nothing is ever too pretty to eat.
Gluten-Free Mango Rose Tartlets With Lime Cashew Cream
- Serves 6
- 2 cups almond flour
- 1/3 cup melted coconut oil
- 1.5 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch salt
- For the cashew cream –
- 1 cup cashews, soaked 4-6 hours
- Juice 2 limes
- 3 tbsp coconut cream
- 1 tbsp Lucy Bee coconut oil
- 1 tbsp maple syrup
- For the mango roses –
- 3 ripe mangos, peeled
- Preheat the oven to 180C. Mix together each of the pastry ingredients, then press down into small springform tart tins. Bake for around 8 – 10 minutes, or until golden. Set aside to cool.
- In the meantime, make your cashew cream by blending all ingredients together until smooth. Taste and adjust as necessary, then spoon over your cooled tart cases, taking care to only fill ¾ of the way up.
- I would try to explain how to make a mango rose but, instead, watch this YouTube tutorial here. Use your mango roses to decorate, then serve your tarts up and enjoy!