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Macadamia, mango and coconut tart recipe
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Delicious creamy mango, macadamia, and coconut tart with fresh fruit and nuts for a lighter dessert option.
Ingredients:
  • 145g (1 cup) roasted salted macadamias
  • 50g (1/2 cup) rolled oats
  • 30g (1/2 cup) moist coconut flakes
  • 12.80 gm coconut sugar
  • 75g butter, melted
  • 2 mangoes, peeled, thinly sliced
  • 2 passionfruit, halved
  • Toasted flaked coconut, to serve
  • 170g carton vanilla quark-style yoghurt
  • 250g light cream cheese, at room temperature
  • 31.50 gm fresh lemon juice
  • 3.00 gm gelatine powder
  • 27.00 gm maple syrup
  • 2 tsp vanilla bean paste
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and prepare a 22cm fluted tart tin with removable base by greasing it with olive oil spray. 2. In a food processor, combine macadamias, oats, coconut, and sugar. Pulse until finely chopped. Add the butter and pulse until the mixture just comes together. 3. Clean the bowl of the food processor.
  • Press the mixture firmly into the tin to create a perfect crust. Chill in the fridge for 10 minutes. Bake on a tray for 10-15 minutes until golden. Flatten the pastry using a spoon for a uniform shape. Allow it to cool before filling.
  • Combine quark and cream cheese in a food processor until smooth. In a small heatproof bowl, mix lemon juice and gelatine. Set the small bowl in a larger one and fill the larger bowl halfway with boiling water. Stir to dissolve gelatine. Add the mixture to the cream cheese, then process until smooth. Mix in maple syrup and vanilla. Pour the filling onto the tart base and refrigerate for 1-2 hours until set.
  • Carefully detach the tart from the tin. Artfully arrange curled mango slices on top of the tart. Generously drizzle passionfruit pulp over the mango slices and sprinkle toasted coconut on top.

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