What makes the tartlet dough unique?

The dough for these tartlets is made with Medjool dates, mulberries, ground coconut, superfood powder, and gluten-free oats, creating a distinctive raw base.

Do these tartlets require baking?

No, these tartlets are entirely raw; the dough is spread into molds and chilled in the freezer, and the filling sets in a cool place for at least two hours.

Can I substitute the lucuma powder in the filling?

Yes, if you don't have lucuma, the recipe suggests using ground flax seeds as an alternative for the filling.

How long do these tartlets need to chill before serving?

After assembling, the tartlets should be placed in a cool place for at least two hours to allow the mango-lemon cream to set properly.

What is the best way to spread the dough into the tart molds?

Moisten your fingers before spreading the cookie-dough-like mixture into the molds; this will make it easier to work with and ensure an even crust.

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Raw Lemon, Mango, and Vanilla Tartlets
[Vegan]

CD By: Camille David

Author Bio

I'm Camille, a young vegan from France. In my blog, Rosenoisettes, I love to share... Read More

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Vibrant raw lemon, mango, and vanilla tartlets with a creamy yellow filling and dark, textured crust, garnished with fresh fruit, served on a white platter.

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Ingredients You Need for Raw Lemon, Mango, and Vanilla Tartlets [Vegan]

For the Dough:

5 Medjool dates
7 ounces mulberries
1 tablespoon ground coconut
2 tablespoons superfood powder of choice
1 tablespoon of gluten-free oats
1 pinch of vanilla extract powder

For the Filling:

1 mango
1 lemon
1 1/2 teaspoon of lucuma or ground flax seeds

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How to Prepare Raw Lemon, Mango, and Vanilla Tartlets [Vegan]

Pit the dates and put them in the blender bowl with the mulberries and the rest of the ingredients of the dough.
Mix them until you get a dough similar to cookie dough.
Put parchment paper in the bottom of the tart molds.
Spread the dough in the molds using the fingers, moisten them so that it is easier to spread.
Put the dough in the freezer while you prepare the filling.
Wash the lemon and remove the zest.
Collect the flesh from the mango and put it in the blender with the lemon zest and the lucuma and vanilla mixture.
Put the juice and pulp of half the lemon.
Mix for two minutes until the mixture is smooth.
Spread the mango-lemon cream in the tart bottom and place it in a cool place for at least two hours.
Mix it for two minutes until the mixture is smooth.
Spread the mango-lemon cream in the tart bottoms and place in a cool place for at least two hours.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.