Vegan coconut tartlet with mango and lime

Ingredients

For 1 serving

• All-purpose flour20 g
• Desiccated coconut8 g
• Coconut oil5 g
• Brown sugar6 g
• Coconut milk10 ml
• Mango70 g
• Lime0.3

Contains: gluten,

Method

1. Preheat a conventional oven to 180 °C; if the coconut oil is solid, melt it for a few seconds over low heat.
2. In a bowl mix the plain flour, desiccated coconut and brown sugar, then add the coconut oil and coconut milk and knead until you have a soft, cohesive dough.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well with a fork.
4. Blind-bake for 15 minutes, until the case is golden, and let it cool completely.
5. Meanwhile peel the mango, slice the flesh off the stone and cut it into dice of about 1 cm; wash the lime and toss the mango with the grated zest and the juice.
6. Fill the cooled case with the mango and serve straight away.