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Mango nice cream tarts recipe
Mango nice cream tarts recipe
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Try these dairy-free mango nice cream tarts topped with fresh summer berries for a sweet treat that's both indulgent and refreshing.
Ingredients:
  • 185g plain flour
  • 40g almond meal
  • 24.00 gm icing sugar mixture
  • 100g Nuttelex spread
  • 1 egg yolk
  • 500g frozen chopped mango
  • 1 large frozen banana, coarsely chopped
  • 375ml almond
  • Sliced mango, to serve
  • Sliced strawberries, to serve
  • Blueberries, to serve
  • Torn raspberries, to serve
  • Honey, to serve
Instructions:
  • In a food processor, combine flour, almond meal, icing sugar, and Nuttelex until mixture resembles fine breadcrumbs. Add egg yolk and process until dough just comes together. Shape the dough into a disc on a floured surface, then cover with plastic wrap and refrigerate for 30 minutes.
  • Preheat the oven to 200°C. Grease six 11cm round fluted tart tins with removable bases. Divide the pastry into 6 portions and roll out each portion on a lightly floured surface to create 3mm-thick discs. Line the tins with the pastry, trim the excess, then chill in the fridge for 30 minutes.
  • Place baking paper in the pastry cases and fill them with pastry weights or rice. Bake for 15 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes or until light golden. Let them cool completely.
  • Combine the diced mango, banana, and almond milk in a pristine food processor. Blend until the mixture is smooth and creamy.
  • Spoon the mango mixture into tart cases. Garnish with sliced mango, strawberries, blueberries, and raspberries. Finish with a drizzle of honey. Serve promptly.

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