Paleo Chocolate Mango Tart

Paleo Chocolate Mang TartThis delightful chocolate tart came about a few weeks ago when I realised I was about to walk out the door empty handed to a meeting where all involved were meant to be bringing a bite to eat!

I had an abundance of ripe mangoes in my fruit bowl fresh from the property of the health retreat we work on!…..Bowen mangoes and all! Massive, juicy, sweet, full of flavour!  My husband knows how much I love mangoes, so he picked me a couple of huge bags of them! I was very excited!  

I had to make something delicious to honour these beautiful possessions! I immediately dreamed up this gorgeous tart and got busily to work in my kitchen! After an amazingly successful quick stint in the kitchen, this emerged! I did a little happy dance!

The crust was a tiny bit thick, so when I’ve made it since, I’ve rolled it to about 3mm and its perfect!

The chocolate filling is very rich, but the mango just lightens it up beautifully! I absolutely love fruit on desserts so this is definitely up my alley!

I feel good about my little boy eating this…perhaps even a little slice for breakfast would be ok!

You could play around with the fruit…it would be equally delightful with any berries!

Paleo Chocolate Mango Tart
Serves 8
A delightfully dairy free, grain free, chocolatey, fruity tart!
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  1. 230g Almonds
  2. 160g Brazil Nuts
  3. 1 Egg
  4. 2 Tbsp Coconut Oil
  5. 1 Tbsp Maple Syrup
  6. 1 tsp Vanilla Essence
  7. pinch salt
  1. 100g Hazelnuts, roasted
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 120g Maple Syrup (approx. 5 Tbsp)
  5. 50g Raw Cacao Powder
  6. 1 tsp Vanilla Essence
  7. pinch salt
  1. 3 Large Mangoes, sliced thinly
  1. Preheat the oven to 180°C. Lightly spray a 26cm round tart shell with oil spray.
  2. Place the almonds and the brazils into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the remaining ingredients and process 5-10 Sec/Speed 5 or until the mixture comes together.
  4. Turn the mixture out onto a sheet of baking paper and roughly bring together to form a ball. Place another sheet of baking paper on top and flatten. Using a rolling pin, roll the mixture out to approximately 3mm thickness. Roll in different directions, to ensure even thickness.
  5. Gently peel off the top sheet of baking paper. Lift up the crust, by the bottom sheet of baking paper and gently flip the crust side over a rolling pin. Place it over the tart shell evenly and gradually roll the rolling pin away, easing the crust into the shell.
  6. Peel off the baking paper and if you have any broken spots you can easily patch it with your hands, and a little left over crust if necessary.
  7. Trim the edges neatly, then place a round of baking paper over the base followed by baking beads. Blind bake for 10 minutes. Remove the beads and bake for a further 10 mins. Remove from the oven and cool completely.
  1. To make the filling, place 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  2. Add all the remaining ingredients and cook 2 Mins/50°/Speed 3.
  3. Using a knife, chop the remaining 40g hazelnuts in halves. (You can do this in the Thermomix, however I prefer to have this quite precise, as it's really nice biting into the whole chunks of hazelnuts.) Add to the Thermomix and mix 5 Sec/Speed 2/Reverse.
  4. Pour the filling into the cooled tart shell and set in the fridge for 1 hr or so until firm.
  5. Top decoratively with the sliced mango and serve.
  1. Cook Time: 22 Minutes
  2. Refrigeration Time: 1 Hour
Kitch'n Thyme

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