Enjoy every moreish mouthful of these delicious tarts. The greek yoghurt is a healthy twist on the classic cream and cuts through the sharpness of the mango perfectly. It's a winning combination.
190g almond meal
2 tbsp coconut sugar
Pinch of sea salt
3 tbsp coconut oil, melted
1 egg white
285g Greek yoghurt
3 tbsp honey
Preheat the oven 180°C/350°F/Gas 4. Spray a round tart pan with a removable bottom with cooking spray.
In a food processor pulse the almond meal with the coconut sugar and salt until finely ground.
Add the coconut oil and egg white and pulse until everything is evenly coated and sticking together.
Press the crumbs evenly over the bottom and up the sides of the tart pan. Bake for about 15-20 minutes, until the crust is lightly browned. Let the crust cool completely.
In a medium bowl, mix the yoghurt with the maple syrup. Spread the yoghurt in the crust and arrange the berries over the surface of the yoghurt.
Cut the tart in slices and serve.
Calories 302 k/cal