5 from 3 votes
Mango Tart with Passion Fruit Yogurt Mousse
Welcome Spring with a smile and a slice of this delicious and totally guilt-free mango tart with passion fruit mousse!
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Course:
Dessert, Breakfast
Cuisine:
British
Ingredients
- 3 Mango very thinly sliced
- 400 Greek yogurt light, 14 oz
- passion fruit pulp from 2
- 1 tablespoon gelatin I use vegan gelatin, unflavored
- 1 tablespoon honey optional
For the almond crust:
- 250 almond flour 2.5 cups
- 3 tablespoon agave nectar
- sea salt a pinch
Instructions
- Preheat oven to 350F/180C. In a bowl, mix together almond flour a pinch of salt and agave nectar,
- Transfer the mixture in a no-stick 9-inch tart pan ( or 4 small individual tart tins) with a removable bottom. Using a measuring cup or your fingers, evenly press the almond mixture in bottom and up sides of pan.
- Bake in center of oven until golden and firm, about 5 minutes. Transfer to a wire rack to cool completely.
- In the meantime prepare the filling. In a small saucepan sprinkle the gelatin over ¼ cup cold water and mix, then heat the mixture over low heat, stirring, until the gelatin is dissolved.
- In a bowl, mix together passion fruit pulp with yogurt, then add the gelatin mixture. Leave it natural or add honey to make it sweeter.
- Fill ⅔ of each tart with passion fruit mousse.
- Starting with the longest strips of mango, place the slices around the edge of the tart.
- Repeat until you reach the center, slightly overlapping the rows.
- Keep refrigerated until serving, and enjoy!
Cup of Yum
Notes
- The recipe amounts are for a 9-inch tart or 4 small individual ones.