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.
Serves 8
Ingredients
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
260g mango
Directions
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.
Nutritional Information
Calories 302 k/cal
Protein 8g
Carbs 18g
Fats 22g
Fibre 3g
