As the final weeks of summer come to a close, make the most of nature's harvest before moving onto a couple of recipes that are focus on early autumn ingredients with the help of the Food Creatives Network.
In their book The Seasonal Table, you can discover a whole host of seasonal recipes that are bursting in flavour and which have been created by the network’s global community of chefs.
Whether you want to embrace the sunny weather with some fruity mango flavours or are looking ahead to the chillier autumn weather with some apple cinnamon jam, there’s a recipe for everyone… Fresh mango mini tarts (by Ana Rita Nunes) Serves 6 Ingredients For the crust 230g pitted dates 60g rolled oats 65g mixed nuts (almonds, walnuts, hazelnuts, etc) 15g unsweetened shredded coconut (optional) 1 tbsp coconut oil, melted For the filling 1 ripe mango 400ml full-fat coconut milk (refrigerated overnight) 2 tsp agar-agar 10g arrowroot flour or cornstarch Method For the crust, pulse together all the ingredients until coarse crumbs are formed, then press together into a dough.Transfer the dough to 6 lightly greased mini tart moulds with a removable base (or you could use one 23cm tart pan).
Mould the dough into the edges of the tart tins and place them in the freezer. For the filling, peel and chop the mango. Keep a handful to one side for decoration.
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