Mango-Lime Tart
This gorgeous golden tart is like sunshine on a plate. The no-bake crust of oats, dates, and lime juice surrounds a creamy mango and cashew filling that will tempt you to come back for a second slice. Top it off with fresh fruit for a show-stopping dessert that’s as tasty as it is beautiful!
This easy no-bake tart gets its richness from pureed raw cashews and its bright flavor from mangoes, lime juice, and fresh raspberries. To make this recipe gluten-free, be sure to select gluten-free rolled oats.
INGREDIENTS
- 2 cups rolled oats
- 2 cups packed pitted dried dates (about 12 oz.)
- 1 lime (for 1½ teaspoons zest)
- ¼ cup + 2 tablespoons lime juice
- 24 oz. frozen chopped mangoes (6 cups), thawed
- 2 oz. unsweetened dried mango, soaked in 2 tablespoons water until soft
- 1⅓ cups raw cashews
- Optional toppings: fresh raspberries, fresh mango slices, finely chopped cashews, and/or chopped fresh mint
INSTRUCTIONS
- For crust, in a food processor process oats into a flourlike consistency. Add dates; process until dough forms a ball. (If necessary, add ¼ to ⅓ cup water.) Add 1 tsp. of zest from lime and ¼ cup of the lime juice; process to combine.
- Place dough in a 10-inch tart pan with removable bottom. Place a piece of waxed paper or parchment paper on top of dough and press evenly into the bottom and up the sides of the pan. Remove paper.
- For filling, in a high-power blender combine thawed mango, soaked mango and any water, the cashews, and remaining ½ tsp. lime zest and 2 Tbsp. lime juice. Blend until mixture is very smooth.
- Pour filling into crust, spreading evenly. Cover and chill 4 to 24 hours or until filling is set. Remove sides of pan and place tart on a serving plate. Top with raspberries, mango slices, finely chopped cashews, and chopped fresh mint, if desired.
Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/healthy-no-cook-meals/
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