Mint Mango Haupia Tarts with Pine Nut Crust
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2/3 cup pine nuts
- 1/2 cup + 2 tablespoons gluten-free oat flour
- ¼ cup sweet rice flour (also called mochiko, different from "white rice flour" or "brown rice flour")
- 2 tablespoons Bob's Red Mill tapioca flour
- ¼ cup powdered sugar
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter (cut into ¼-inch cubes)
- 1 teaspoon pure vanilla extract
- 1⅔ cups full-fat canned coconut milk (13.66-ounce can)
- 2 tablespoons canned coconut cream
- ½ vanilla bean seeds and pod
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 2 tablespoons cornstarch
- 2 tablespoons water
- Zest of 1 lime (divided)
- 1 ripe mango
- 10 mint leaves (finely chopped)
- 1 teaspoon honey or sugar
- 2 tablespoon toasted pine nuts (for serving)
Instructions
- 1
Preheat the oven to 375°F.
- 2
Add the pine nuts, sweet rice flour, oat flour, tapioca starch, powdered sugar, and salt to the bowl of a food processor and pulse until the pine nuts are finely ground.
- 3
Add the butter and vanilla and pulse until the dough begins to form clumps and/or clumps together when pressed with your finger tips.
- 4
Divide the crust between and press the crust into four 4-inch tartlet pans or one 9 inch tart pan, starting with the edges and then pressing the bottom down.
- 5
Prick the bottoms all over with a fork and freeze for 10 minutes (or chill in the fridge for 30).
- 6
Bake the tartlets on a baking sheet for 18-22 minutes or until it just begins to turn light golden. Remove from oven and let cool.
- 7
Meanwhile, prepare the haupia pudding. Combine the coconut milk, coconut cream, and vanilla bean seeds and pod in a small saucepan over medium-low heat. Stir until just steamy, but not yet boiling, about 4-5 minutes. Remove from heat and cover. Let steep for 15-20 minutes.
- 8
Remove the vanilla bean pods, scraping them out into the coconut milk one more time.
- 9
Stir in the sugar and salt to the coconut milk, place over medium heat and cook, whisking slowly, until the sugar dissolves and the milk begins to boil, about 3 minutes.
- 10
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pot and cook, whisking, until the pudding thickens to the consistency of runny yogurt, about 3-4 minutes.
- 11
Fold in half of the lime zest and pour the pudding into four baked tart shells and chill in the refrigerator for at least 2 hours before removing from tart pans and topping with mint mangos.
- 12
While the haupia chills, peel and cut the mango into 1/2-inch cubes. Toss the mango with the mint and a teaspoon of honey or sugar and chill until ready to serve.
- 13
To serve, sprinkle remaining lime zest over the tarts and top each tart with a spoonful of mint mangos and few toasted pine nuts.