Gluten Free, Vegan Mango and Orange Panna Cotta Tart

Gluten Free, Vegan Mango and Orange Panna Cotta Tart

(serves 4 - 5 using a 5” mini tart pan)

Ingredients

Base

Leftovers e.g. cake, donuts, cookies

1 tbsp maple syrup

½ tbsp oil (if needed)

water (if needed)

sugar & salt to taste

Filling

1 cup coconut milk

2 tbsp agar agar flakes

1 cup mango puree*

½ cup orange juice

pinch of salt

¼ cup confectioners sugar

½ tsp vanilla extract (optional)

*I use a fleshy mango that has little or no fibrous bits so I do not have to strain the pulp. The Julie mango that is available in Trinidad and Tobago is my preference

Tart Base

To make the base, pulse the leftovers to form a crumbly mixture. You will have to estimate how much “leftovers” is needed to make 1 cup of the crumb mix

In a mixing bowl, add the maple syrup to the crumb mix and combine. The crumbs should hold loosely together if pressed, no need to form a dough. If necessary add a little oil or water to moisten the crumbs so that it will stick together. Season with salt and/or sugar if needed

Spoon the crumb mixture into the tart pans, press down until the crumbs stick together to form the base. Set aside

Tart Filling

Add the mango puree, orange juice, salt, confectioners sugar and vanilla extract if using to a blender or food processor cup. Set aside

Add the milk and agar agar flakes to a saucepan and bring to a slow boil on medium to low heat. Stir to melt the agar agar flakes

Once the flakes have melted add the milk to the mango puree mixture (you may have to let the milk cool a bit first). Blend until smooth

Divide the mixture evenly between the tart pans. Allow the tart to set in the refrigerator before serving