The filling of this Sampalok at Mangga Tart | (Tamarind and Mango Tart) is both sweet and tart. Balanced with a crunchy savory crust.
Spray a tart tin with a removable bottom with coconut oil.
Place the crackers in a food processor and blitz until they are fine crumbs. Add in the vegan butter or coconut oil and blend until it starts coming together. Press the cracker crumbs in the bottom of the tart tin. Put the tin in the freezer for the crust to harden.
Take the sampalok out of the hard shell by breaking through with your hands and remove the membrane and place the pulp in a sauce pan. Repeat for all the samaplok. You are leaving the seeds in and boiling it down, as it's hard to remove.
Once you have all the fruit pulp in the sauce pan pour the water over and get to a low simmer until it starts breaking down and looking jammy. This will take about 15 minutes. Once you see the black seeds peaking out take it off the heat.
Place a sieve over a bowl and press through the sampalok until you are just left with the fruit in the bowl and the seeds in the sieve.
Put back on the stove on low heat. Add in the dried mangoes and heat for a further 5 minutes to breakdown the mangoes and hydrate them.
Once it starts looking jammy, add in the chia seeds. Let it cool to room temperature and then put in the refrigerator for an hour to chill.
Take the crust from the freezer and the sampalok/mango mixture from the refrigerator. Pour the mixture into the crust and spread until even and smooth. Put it back in the freezer for 30 minutes or until you are ready to serve.
Top with mango cubes and slice.