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!
Serving: 4
Ingredients
- 3 mangos, very thinly sliced
- 400 gr/14oz light Greek yogurt
- Pulp from 2 passion fruits
- 1 tablespoon unflavored gelatin, I use vegan gelatin
- 1 tablespoon honey, optional
For the almond crust:
- 250 gr/ 2 +½ cups almond flour
- 3 tablespoon agave nectar
- a pinch of sea salt
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!
Notes
The recipe amounts are for a 9-inch tart or 4 small individual ones.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.