Mango Cream Tart

13 ingredients
5 steps

Ingredients

  • 2 cups crumbled soft coconut macaroons (about 12 cookies)
  • 1 cup ground almonds
  • 3 tablespoons butter, melted
  • 1/2 cup heavy whipping cream
  • 1 package (8 ounces) reduced-fat cream cheese, softened
  • 1/4 cup plus 2 tablespoons honey, divided
  • 2 teaspoons orange juice
  • 1/4 teaspoon almond extract
  • 1/4 cup apricot preserves
  • 2 medium mangoes, peeled and thinly sliced
  • 2 tablespoons lemon juice
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh blackberries

Directions

  1. 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
  2. 2
    .
  3. 3
    Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
  4. 4
    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.
  5. 5
    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.

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