Mango Cream Tart
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
YIELD: 10 servings.
This fresh, luscious tart makes me happy!—Jami Geittmann, Art Director, Taste of Home Magazine
Ingredients
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2 cups crumbled soft coconut macaroons (about 12 cookies)
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1 cup ground almonds
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3 tablespoons butter, melted
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1/2 cup heavy whipping cream
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1 package (8 ounces) reduced-fat cream cheese, softened
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1/4 cup plus 2 tablespoons honey, divided
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2 teaspoons orange juice
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1/4 teaspoon almond extract
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1/4 cup apricot preserves
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2 medium mangoes, peeled and thinly sliced
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2 tablespoons lemon juice
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1/2 cup sliced fresh strawberries
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1/2 cup fresh blackberries
Directions
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1.
Preheat oven to 350°. Place cookies, almonds and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
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2.
Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
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3.
For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and 1/4 cup honey until combined. Beat in orange juice and extract. Fold in whipped cream. Spread over crust.
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4.
For glaze, in a small saucepan, mix preserves and remaining honey. Cook and stir over low heat until melted; press through a strainer. Toss mangoes with lemon juice. Arrange mango slices over filling; add strawberries and blackberries to form the eyes and mouth. Brush with glaze. Store in the refrigerator.
Nutrition Facts
1 piece: 311 calories, 18g fat (9g saturated fat), 39mg cholesterol, 155mg sodium, 34g carbohydrate (26g sugars, 3g fiber), 6g protein.
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