Mango Lassi Tarts with an Almond Crust

• Vegetarian

• Produce

  • 1/2 Lemon, Juice from
  • 2 1/2 cups Mangos

• Baking & Spices

  • 2 1/2 cups Almond flour/meal
  • 2 tbsp Brown sugar
  • 1/4 tsp Cardamom
  • 2 tbsp Cornstarch
  • 1 Mango filling
  • 1 pinch Salt
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Almond crust

• Dairy

  • 1 stick Butter
  • 2 tbsp Greek yogurt

• Liquids

  • 2 tbsp Water

Found on thymetoeatblog.com

Description

Ingredients

• MANGO FILLING
• 2½ cups of sliced mangos (about 4 small or 2 large mangoes)
• ¼ cup of sugar
• juice from half a lemon
• ¼ tsp cardamom
• pinch of salt
• 2 tbsp cornstarch
• 2 tbsp water
• 2 tbsp greek yogurt
• ALMOND CRUST
• 1 stick butter (room temperature)
• 2½ cups almond flour/meal
• 2 tbsp brown sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Directions

• To make the filling, puree the mangoes, sugar, lemon juice, cardamom, and salt in a blender or food processor.
• Mix the cornstarch with water. Pour the puree into a sauce pan, fold the cornstarch-water mixture in, and cook on medium high for about 10-12 minutes until mixture thickens. Whisk the mixture continuously while cooking to ensure lumps dont form. If the mixture is still not thick enough to your liking, you can add a tablespoon of cornstarch (mixed in water) at a time until it thickens to your liking. The filling is not meant to be super thick. The texture should be slightly thinner than pudding.
• Refrigerate until cool. Once cooled, fold in the greek yogurt.
• Preheat oven to 350 °F .To make the almond crusts, mix the room temperature butter with the almond flour, brown sugar, vanilla extract, and salt until fully combined and a dough forms,
• Press dough into mini tart pans. First press dough onto sides and then on the bottom. Poke the bottom with a fork. Refrigerate for about 10 minutes and then pop them into the oven for about 30 minutes until they have nicely browned and firmed up. Cool before assembling tarts.
• To assemble tarts, pour the mango filling into the crusts. Allow to cool 30 minutes before serving, if you can wait that long!