Berry Mango Sunrise Tarts [Raw, Gluten Free, Dairy Free, Vegan Option]

Believe it or not, these treats are as easy to make as they are pretty. While they appear complex, the recipe only requires a few steps and about 30 minutes. The result is a hot-summer-day-worthy dessert with no added sugar.

Recipe Time: 4 hours total [30 minutes to make, 3-4 hours in freezer]

You’ll Need: small tart forms [or tall cookie cutters], blender, food processor

INGREDIENTS [4 – 2 inch tarts]

2 kent mangoes
1 c. raspberries
1/2 c. dried goji berries

INGREDIENTS FOR CRUST

2 T. raw honey (use agave for vegan)
1 c. raw walnuts
1/2 tsp. cinnamon
1/4 tsp. ginger powder
1/4 c. shredded coconut

Puree mangoes in a blender or food processor. Pour one third of the puree into a bowl and leave the remaining puree in the blender.

Add 1/4 cup goji berries and 1/2 cup raspberries to the blender and blend. Pour half of that mixture into another bowl.

Then add remaining raspberries and goji berries to what is left in the blender for the 3rd puree.

Add walnuts, raw honey, shredded coconut, ginger powder, and cinnamon to the food processor. Pulse and process until the mixture looks like a crumbly dough. You should be able to shape it with your hands.

Cut a square of parchment, wax, or foil slightly larger than the size of the cylinder – one for each tart. Use your finger to lightly coat the inside of each tart form with coconut oil. Place the cylinder on top of the paper squares on a plate. Spoon dough into each and use your fingers to press it down into a crust layer – about 1/4 thick.

Next, spoon the reddest puree over the crust and smooth it out. This layer should be about 1/2″ thick. Next up is the orange-y layer. Gently spoon a portion on top of the red layer and use the back of your spoon to spread it. Repeat with the mango puree. As you are smoothing out each layer of puree, be careful not to push down too hard. Doing so will mix the layers together and you won’t get the “3 layer” look.

Once all that layering is done, place the plate with tarts into the freezer and chill for at least 3 hours. When they’re frozen, remove them from the freezer, and slowly push the tarts out of the forms. Ours came out without a fight, but if yours are being stubborn, wrap your hands around the cylinder to warm it, then try to remove the tarts again.

We topped our tarts with raspberries and allowed them to thaw in the refrigerator for about 30 minutes before eating them. They’re best eaten with a fork and slowly – to avoid the dreaded brain freeze.

The Global Girl gave us the inspiration to try a 3-layer dessert. After seeing how easy these are, we’re already scheming future flavor possibilities.