Mix together all paleo tart crust ingredients: almond flower, coconut flour, Nutiva Organic Shortening, ginger and eggs.
Press crust into nine inch tart or cheesecake pan (greased with coconut oil). Make sure to compress well, press as hard as you can.
Bake crust at 350° for 10-15 minutes or until golden brown. Let cool fully on a wire rack.
While baking, open refrigerated coconut milk, which will have separated into cream and milk. Open from the bottom and pour the milk into a separate container. Scrape the cream into your mixer and whip for about five minutes
Add vanilla extract and maple syrup and continue whipping until fully mixed.
Once crust is fully cooled and at room temperature, pour filling in crust.
Refrigerate at least two hours.
Right before serving, slice mango and place on top of the tart with mint.
Paleo Mango Tart by Southern Menagerie | Elizabeth Michael