Delicious, rich tart with mango slices topped with succulent berries will just melt in the mouth. Tastes good just as it looks and while it might take a while to prepare, the results are worth it. Delicious, delicious, delicious!
Cuisine Preparation Time Serves Type
British 45 Minutes 10 Veg.
2 cups Coconut macaroons; crumbled
2 medium Mangoes; thinly sliced
1 cup Almonds; grounded
250 g fat cream cheese
170 g (1/2 cup) whipped cream
½ cup Strawberries
½ cup Blackberries
¼ cup Apricot preserves
3 tbsp butter
50 g Honey; plus 2 tbsp divided
2 tbsp orange juice
Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor and blend it smoothly.
Press the mixture to the bottom and up sides of an ungreased 11” tart pan with removable bottom. Place the pan on a baking sheet. Bake for 10 to 15 minutes until golden brown.
In a separate bowl, beat the whipping cream until soft peaks are formed.
In another bowl beat the cream cheese, honey and orange juice. Add the whipped cream and spread it over the crust.
For glaze, mix preserves and 2 tbsp honey. Cook until melted and press through a strainer.
Arrange the mango slices over the filling and decorate with the berries. Brush with the glaze and store in the refrigerator.
Nutrition facts 1 wedge 311 calories, 18 g fat, 29 mg cholesterol, 155 mg sodium, 34 g carbohydrate and 6 g protein.