Gluten Free, Sugar Free, optional Vegan and Raw 

 It’s my first official week of summer holidays today! I’m planning on getting my tan awn. As soon as it stops raining. I completed my final exam in style last Saturday, arriving at the wrong venue and having to take my shoes off and sprint the half hour walk to the correct building. By the time I got there, pouring with sweat and with feet covered in road dirt, I didn’t even care what the exam was on. It was kind of a good study method actually because I think the adrenalin made me write in overdrive. In any means I finished early for the first time in my life, with absolutely no memory of what the question even asked….I’m going to take that as a good sign. 

As you can see I continue to ride on the mango train. How long will it last? As long as mango season lasts. Will it be beautiful? Yes it will. Might it get ugly? Possibly. Depending on whether my self control stops me from inhaling every mango in the house in one day. I made this mango tart on a morning that was positively miserable! It was raining, it was dark, and it did not feel like late Spring. I made it because I wanted to make something yellow and summery, and what’s better than mango and creamy yogurt in a delicious fresh tart form? Nothing!

Hopefully the weather will clear up soon because my birthday is coming up, and I want to go to the beach to celebrate! Plus, spending the rest of summer in Europe is going to leave me so pale I’ll be named upon return the brown-haired albino. I’m so excited! I bought some thermals and a coat the other day! All I need now are socks and about forty more warm items of clothing. I figure this winter in Australia was rather balmy. Does that mean that this years European winter will be balmy? I’m hoping so! (I live in a world of delusion). 

When the weather finally does clear up, this tart is pretty perfect for taking outdoors to picnics and barbecues. It shouldn’t stay out of the fridge too long, but would be fine in a cold esky for a couple hours. It’s so creamy and fresh, and you can pretty well top it with any fruit you like. I chose mango because I love mango and it holds its shape well, but you could use berries, stone fruit, banana, anything really. I was completely inspired to make a tart like this after seeing My Darling Lemon Thyme’s Yogurt and Berry Tart the other day. I don’t know if I’ve mentioned it before, but this blog is probably in my top five favourite blogs of all time. Every post sounds so fresh and healthy, I just want to climb through the screen and eat it. And the writing is beautiful and so honest as well! It’s so inspiring. 

I haven’t made a full-sized tart like this in ages! Maybe not ever on this space. Mini tarts like the lavender and lemon tarts I made for a birthday picnic are great for sharing, but it’s nice to have something substantial to cut and serve around as well. The base is made out of orange-soaked sultanas and walnuts, and the orange imparts the most delicious flavour into the dried fruit. I’m so glad I tried it! The yogurt is sweetened with honey and a sprinkle of cinnamon which worked really well with the fresh mango. 

I love fresh fruit desserts in summer like these because they leave you feeling light and satisfied instead of heavy and sleepy. For a vegan version you could substitute whipped coconut cream or even cashew cream. That would also make it completely raw! The ingredients in this tart look more like a breakfast bowl than a dessert, and I definitely recommend making the switch at meal-times! It’s perfect for a simple birthday dinner, or even a mid-week treat. Try whatever combination you like best 🙂

Mango and Vanilla Yogurt Tart: Inspired from here

1/2 cup sultanas soaked in the juice of 1 orange

1.5 cups walnuts or mixed nutes

450g yogurt, hung (instruction follows)

3 tablespoons runny honey

1 tsp cinnamon

1 fresh and ripe mango

For the yogurt: Place the yogurt in a tea towel draped over a fine sieve. Place the sieve over a bowl and put in the refrigerator to drain for 2-3 hours, until thick. Stir in the cinnamon and honey and set aside. 

Line a 20cm tin with paper or plastic wrap, for easy removal. Soak the sultanas in orange juice for 20 minutes to half an hour before starting. Blend up the walnuts and the drained sultanas until they form a thick paste. Use your fingers to press the paste into the tin and form a tart shell. Put in the freezer until ready to assemble. 

Cut the mango in to slices and spread the yogurt over the tart shell. Arrange the mango before serving time and keep in the fridge until ready to eat. Serves 7-8 people.