Coconut Milk Tart with Mango Puree

This is an exotic dessert that combines the flavours of coconut milk, ginger and orange marmalade and mangoes.  You can also vary the fruit puree or sauce to change it up!  This dessert is inspired by a recipe from the Complete Gluten-Free Cookbook by Donna Washburn and Heather Butt.

Crust

2 cups walnuts

1/2 cup pitted dates, soaked until softened and then drained

1 teaspoon cinnamon

1 teaspoon ginger

pinch of sea salt

In a food processor, puree the above ingredients until they are mixed together and ground fairly fine.  Line the bottom of a small springform pan with parchment paper.  Press the crust into the bottom of the pan.  

Filling

2 tablespoons arrowroot starch
1/2 cup almond milk or another dairy-free milk
1 can lite coconut milk
1/4 cup honey
2 eggs, lightly beaten
1 envelope unflavoured gelatin
3 tablespoons Ginger and Orange Marmalade (I used the St. Dalfour brand, which is fruit sweetened)
1 tablespoon vanilla

In a large heavy saucepan, stir together arrowroot starch, almond milk, coconut milk, honey and eggs.  Sprinkle with the gelatin and let stand for 10 minutes.  Cook over medium heat, stirring constantly, for about 15 minutes, or until just thick enough to coat a metal spoon.  Do not let boil.  Remove from heat and stir in the marmalade and vanilla.  Place the saucepan in cold water (the water level should be about the same as the level of the filling in the pan) and stir until the filling no longer steams.  Spoon the filling into the crust.  Cover and refrigerate for at least 4-5 hours, until set, or overnight.  When ready to serve, top individual servings with the chilled mango puree.

Mango Puree

1 - 600 g package of frozen mango chunks, defrosted in the fridge

1 cup water

1 tablespoon arrowroot starch or kuzu

3 tablespoons honey

2 teaspoons freshly squeezed lemon juice

3 tablespoons Ginger and Orange Marmalade

In a large saucepan, combine the arrowroot and water.  Add the honey, lemon juice, marmalade and mango chunks.  Bring to a boil over medium-high heat, stirring frequently, for 15-20 minutes, or until mangoes are soft.  Using a hand blender or blender, puree until smooth.  Store in an airtight container in the refrigerator for up to 3 days. 

*This puree is also great over coconut milk ice cream or gluten-free chocolate cake.