Bringing Summer Inside – Tarts and Parfaits

This weekend has been FULL of rain... and thunder... and lightening.... and more RAIN. It started Friday and as I write this on Sunday night we're still watching the storm of the century from our big window! Consequently, Saturday afternoon I was stuck inside. It's pretty easy for me to decide what to do on such an indoor day. Make fun things in the kitchen! On this occasion I wanted to bring a dose of sunshine INside.

Remember how I said I had lots of mango a few posts ago? Well I ended up freezing a bunch of it because I simply couldn't eat an entire case that case (I didn't want to blend them into smoothies in fear of losing their gorgeous flavor). So it was time to pull out the mango and get to work.
Mango mousse came to mind.... I had a can of coconut milk = coconut whipped cream. Since I make a lot of pudding, mousses, and parfaits, I wanted something a little more jazzy... Ah ha! Tartlets! Cute, fun, and summery.

There it began. Mango mousse tarts with coconut cream. I wanted something different than the usual date nut crust for the tart shells. In fact I wanted something nut-free all together. I settled on a base of oats and dried coconut. They turned out yummy!

Mango Mousse Tarts with Coconut Cream
Nut- free and Raw

Tart Shells
I like that these are nut free. A little something different. Make it raw by using raw oat groats or simply use flaked oats and grind into a flour - enough for the called amount. Also, if you want to make enough tarts for the whole mousse recipe, double the tart shell recipe. I just wanted to make a few so that I could make parfaits out of the remaining mousse.
1/2 cup ground oat groats or oat flour (regular or gluten free oats)
1/4 cup shredded coconut
1/2 tablespoon maple syrup
1 medjool date
1 tablespoon water
1 tablespoon melted coconut oil
Pinch of salt
In a food processor combine the oat flour, coconut, salt, date, and sweetener until well mixed. 
Add the water and oil. 
Blend again to incorporate. 
If the dough doesn't stick together well, add 1/4 teaspoon more water and process again. It should press together very easily. 
Line little tart pans with plastic wrap. 
Press the dough up the sides of the tart pans/tart shells. 
Chill in the fridge for at least 30 minutes or in the freezer for at least 15 minutes. 
Remove from the plastic wrap and fill with mousse. 

Mango Mousse

I adore the texture of this mousse thanks to the irish moss. I would describe it as a bit fluffy, slightly spongy, soft, silky, creamy. If layering into a parfait glass, I recommend spooning it into the glass BEFORE chilling, along with the coconut cream. Why? It's easier at this stage before it firms/gels. Also, I used part maple syrup and it made the flavor a bit mapley so that's why I recommend a neutral sweetener like agave or coconut nectar.

2 cups diced mango
1/2 cup irish moss gel (click on link)
1/2 cup full fat coconut milk*
10- 12 drops stevia
2 tablespoons agave or coconut nectar
1 teaspoon lemon juice
1/4 cup melted coconut oil

Blend all but the coconut oil until smooth and creamy.
Add the oil and blend again to incorporate.
Transfer to a bowl and chill until it thicks, firms slightly.
Spoon into the tart shells or layer in parfait glasses or spoon into bowls.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.

Coconut Whipped Cream

I've made many versions of coconut whipped cream. Cashew and coconut based, coconut macadamia, fresh coconut based, and canned. With and without irish moss. With and without coconut oil. The variations are endless. I really like this one. It's super easy if you already have the irish moss gel on hand which you will need anyway for the mousse.

1 1/2 cups coconut milk*
2 tablespoons irish moss gel
2 teaspoon agave
12 drops stevia
1 teaspoon lemon juice
8 drops vanilla medicine flower essence (or extract but that will tint the white color a bit)
4 tablespoons melted coconut oil
Generous 1/2 teaspoon xanthan gum

Blend all but the oil and xanthan in a blender until smooth.
Add the final two ingredients and blend again to incorporate.
The mixture will begin to thicken a little bit immediately.
Layer in a parfait OR chill for 8 hours to achieve maximum thickness (which is what I prefer).
Spoon over the mango tarts.

*Use canned or make fresh raw coconut milk by blending coconut water and pulp. Must be thick.


Have I convinced you to try some mango mousse tarts? I hope so!


Part of Slightly Indulgent Tuesday
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14 Comments
  1. June 11, 2012 at 02:54
    Reply

    I am mango-crazy right now too (champagne mangoes!), and can always use a little more coconut in my life. ;)

  2. June 11, 2012 at 11:50
    Reply

    Sound delicious for the recipes! It's make me so hungry! I can't wait to eat this :)

  3. June 11, 2012 at 17:31
    Reply

    That is lovely. I'll have to remember this the next time we have a cloudy/rainy day. Actually, I think there is rain in the forecast tomorrow.

  4. June 11, 2012 at 22:33
    Reply

    Thanks guys! Little update - I love the mango mousse so much that I made it with apricots today... Mmm :)

  5. June 13, 2012 at 14:17
    Reply

    LOL Marlie, that's what a friend of mine said too!!! Now I have my mind on recreating a cadbury cream egg!

  6. June 13, 2012 at 16:26
    Reply

    Those tarts looks so yummy.<br />Thank you for sharing.

  7. June 14, 2012 at 12:47
    Reply

    I really wish you were my next door neighbor! You always have a yummy dessert in the makes.

  8. June 14, 2012 at 23:58
    Reply

    This is awesome- I've been wanting to make a raw dessert recipe that was nut free and here you are being amazing and doing just that :) Looks absolutely amazing!

  9. September 21, 2016 at 06:09
    Reply

    Amazing! This blog looks just like my old one! It's on a totally different subject but it has pretty much the same page layout and design. Superb choice of colors!

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