Malibu Rum Peach&Mango tarts (vegan)

Peach and mango…What an exotic,cooling and versatile flavor combination! You can use it for both savory and sweet recipes,smoothies,cream,ice cream and when you add a little bit of rum in it is a great cocktail or in this case,a curd!

Summer is almost there and I decided to make little tarts,to remember my childhood.  Going at the beach almost every day,To visit my grandfather’s village. A small village  in Sparta,so picturesque with such a great history!

Competing with the other kids,who is going to eat the most ice creams during the summer. When we were kids,my brother and I,used to buy fruit tarts and ice cream every summer! It’s something like an unwritten tradition in Greece,to eat tarts every summer. Sweet memories…I wish I could get into a time machine and turn the time back… Our only worry was to get our homework done,usually the last minute!

Luckily,my little precious,hyperactive daughter and I will go to Greece,this summer for a month.! I can’t wait to relive my childhood through her! How wonderful for her  it will be to experience a summer vacation in Greece for that long!

Back to tarts. I love tarts!  The crust is a perfect vessel. Sweet,savory or both! While I was truing to find a light version of curd,without all these eggs, I found this incredibly easy and delicious recipe,with some adjustments,though. It’s  really light and scrumptious! You take a bite and instinctively you close your eyes to enjoy it,like in the commercials. So refreshing,with the subtle taste of the coconut rum and the sugar is just enough to balance all the flavors and sweeten it.

Hope you will enjoy as much as we did!


Malibu Rum Peach&Mango tarts(vegan)

Ingredients for the curd:
  • 1 mango,diced and ripe
  • 3 peaches,peeled,diced and ripe
  • 4 tbsp sugar
  • 2 1/2 tsp cornstarch
  • 2 tbsp Malibu rum
  • 1 tbsp lemon juice
Ingredients for the pie crust:
  • 2 cup  coconut flour
  • ½ cup almond flour
  • ¼ cup virgin coconut oil, melted
  • 1 tbsp sugar
  • 1 tbsp vanilla extract
  • 4 tbsp banana,smashed

for the curd

Combine the peaches,mango  and sugar in a blender and puree until smooth. In a small bowl, whisk together the lemon juice and cornstarch until smooth; add to the peach-mango mixture. Puree until as smooth as possible.

Pour the mixture into a medium saucepan. Cook over medium heat until the mixture starts to boil. Stir frequently and cook a few more minutes or until it thickens. Add the Malibu rum and remove from heat. Let cool to room temperature. you can store it in an airtight food container in the fridge.

for the pie crust:

Pour all the ingredient into a food processor.Blend until a crumble is forming.


With your hands gather the crumble to form a ball of dough.It will stick and hold perfectly together.


Place the dough ball between plastic wraps.Press with your hand and then start rolling until thin about half an inch thickness.


Transfer onto a greased muffin tin. Bake at 350 F for 15 minutes or until golden brown.Cool down before removing the crust from the mould.





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