Raw Mango Fruit Tarts (Vegan, Gluten Free)

Have you guys met Em over at This Rawsome Vegan Life? I haven't either, but I always leave her blog drooling with a brain full of new ideas. These fruit tarts were inspired by her recent post Just the Bare Fruit. In an attempt to keep my sweet tooth in check, I try to only have raw desserts (I said try!). They're sweet enough to sooth my cravings, but are usually chock full of nutrients so that I feel satisfied after indulging, not reaching for another cookie. 

These tarts are so easy to make it's almost laughable, yet you'll leave your friends and family impressed, with a full serving of fruit and no sugar high. The mango is pureed with chia seeds to give it an almost custard-like consistency. The crust is nothing but fruit and a few nuts for texture. From there you can get as creative as you like, topping it with whatever strikes your fancy. Since I had strawberries, blackberries and shredded coconut on hand, that's what I used. But you can use whatever fruit you'd like. You could also garnish it with lemon or lime zest, chocolate shavings, goji berries....the list is endless. 

Apart from making a custard out of mango and chia seeds, another cool trick I figured out is using mason jar lids as mini spring form pans for the crust. Just press the fruit and nut mixture into the lid and place in the refrigerator for 10-15 minutes to set. Then pop up the bottom of the lid and peel off the crust. Viola! A perfectly circular base for your tarts!

Raw Mango Fruit Tarts

Inspired by: This Rawsome Vegan Life

Makes 4 Tarts.

For the Mango Custard:

• 2 Ripe Mangoes, peeled and pitted
• 2 Tablespoon Chia Seeds
• 1 inch Fresh Ginger, grated

Place all the ingredients in a food processor and pulse until a smooth consistency is reached, about one minute. Transfer to a bowl and refrigerate. Clean and dry food processor for the next step.

For the Crust:

• 1 Cup Dates, pitted
• 1/2 Cup Dried Apricots or Figs
• 1/2 Cup Raw Pecans, Cashews, Mac Nuts, or whatever other nut you fancy
• Pinch of Sea Salt

Place all the ingredients in the food processor and pulse until it starts to create a sticky consistency and all the pieces are a uniform size. Press the mixture firmly into the mason jar lids (or whatever you decided to use), splitting the mixture evenly between the four lids, creating a smooth and even layer. You can either make a flat layer or press the mixture onto the sides to create more of a pie crust, both methods work. Place crusts into the refrigerator to set. 

While the custard and the crust are setting, prepare your garnishes. Slice any fruit, shave any chocolate, whatever you need to do. After about 10 minutes, or once you're done with your preparations, pull the crusts from the refrigerator and pop them out from the mason jars. Next, take out the mango custard and spoon it onto the crusts, splitting it evenly between the four crusts. Finally, garnish your tarts however you like. Take a step back, admire your beautiful creation. Serve and consume with a smile.

Do you guys have any fun plans for the weekend?

It's supposed to be warm and sunny here. I'm psyched!